Buffalo Chicken Salad Sliders… does that not sound like the most perfect Football food?
I know, I know.. all the “real bloggers” create their recipes in advance of holidays and events in order to give their readers enough time to find them before the big day (i.e. Superbowl). Yes, ok.. good for them. Pats on the back for all the real bloggers of the world!
Yep.. my timing stinks on this one. These buffalo chicken salad sliders would make a delightful addition to any Super Bowl spread. Buuuuut, I’m going to go with a “glass half full” attitude. I’ve got a 363 day jump on Super Bowl 2017?! Next year… real blogger status!
The recipe is easy to make, requiring just 12 ingredients and 15 minutes. The concept is super simple: Homemade buffalo sauce tossed with perfectly seasoned shredded chicken piled high on a whole what ciabatta roll and topped with a glob of melty-mozzarella cheese.
Yep, it’s that easy.
You guys, the buffalo chicken salad sliders are Super Bowl exclusive. Don’t wait a whole year to give them a shot! These sliders are a perfect addition to any gathering. Or.. throw them together for a weeknight meal when you want something tasty but are short on time.
Time Saving Tips and Tricks:
Prep Ahead: Of course.. what kind of party food would they be if you couldn’t! Follow recipe directions, but do not place the sandwiches under the broiler to melt the cheese. Instead. Place the sandwiches in a shallow baking dish and cover tightly with plastic wrap. Store the assembled sandwiches in the refrigerator until about 15 minutes prior to serving. When you are ready, remove the plastic wrap and pop the sandwiches under a broiler until the cheese gets bubbly and golden brown. About 1-2 minutes.
Make Ahead: These little guys taste great as left overs. I like to pop them into the oven to reheat the cheese and softer the bread a bit.. but the rest of my family finds this to be an unnecessary step. Your call!
Freezer: I have not tried freezer the sandwiches fully assembled.. but I don’t see much reason that you couldnt. I have tried freezing just the buffalo chicken salad and it worked like a charm. Simply mix the buffalo sauce with the shredded chicken and place the mixture in an airtight ziplock bag. When you are ready to serve, remove the chicken from the freezer and allow it to thaw overnight in the fridge or dump it into a shallow baking dish and heat it at 325 degrees in the oven until warmed through.
- Prep Time: 10 mins
- Cook Time: 7 mins
- Total Time: 17 minutes
- Yield: 24 sliders
- 6 cups shredded chicken, cooked (I used a rotisserie chicken)
- 4 celery stalks, diced
- 1 cup grape tomatoes, diced
- 1/2 cup butter
- 1/2 cup hot sauce
- 2 TBS white vinegar
- 1 tsp. soy sauce
- 1/2 lemon, juiced
- 1/4 tsp garlic powder
- 1/2 tsp celery salt
- 1/2 -1 tsp arrow root powder
- 16 oz. mozzarella cheese, sliced
- 24 mini whole wheat ciabatta buns
- Set oven to broil.
- Place shredded chicken, celery, and tomatoes into a large mixing bowl. Set aside.
- In a medium sauce pan over medium low heat, combine butter, hot sauce, vinegar, soy, lemon juice, garlic powder and celery salt. Stir continuously until butter is completely melted. Add arrowroot powder (to thicken). Start with 1/2 tsp and add more until desired constancy is reached. It will not thicken immediately. When sauce thickens, remove sauce from heat.
- Combine sauce with chicken, celery and tomatoes. Stir until chicken is completely coated with sauce.
- Slice ciabatta rolls in half. Place desired amount of chicken salad on bottom slice of bread. Top with mozzarella cheese (reserve tops of ciabatta roll). Arrange sandwiches onto a baking sheet. Pop into oven for 1-2 minutes, or until mozzarella is bubbly and golden brown. Top with reserved ciabatta bread.
- I used an organic rotisserie chicken, but if your grocery store is anything like mine… you can’t count on one being available when you need it. If you don’t have a rotisseie chicken or just don’t want to go to the store, you can use chicken breast. Just heat the oven to 350 degrees, season chicken with salt/pepper and garlic powder, and then bake for about 30 minutes, or until the chicken is no longer pink in the center. Use 2 forks to shred the cooked chicken.
- I used Frank’s Hot Sauce for this recipe.
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