Wednesday, July 18, 2012

Southwest Chicken Sliders

Mini stuff is so cute.

And it's kinda fun to eat. 

These sliders made the perfect little meal for us on a recent weeknight.  A cool, refreshing, zesty chicken salad after a long, hot day.  I prepped the salad in the afternoon, popped it in the fridge, and when we were ready to eat...viola!  Dinner was served.  And so was lunch the next couple of days :)

Southwest Chicken Sliders

Makes about 12 slider sandwiches

1 pound boneless, skinless chicken, cooked and shredded
1 teaspoon olive oil
1/2 green bell pepper, chopped
1/2 red onion, chopped
1/2 red bell pepper, chopped
1/2 teaspoon salt
1/3 cup black beans
1/3 cup sweet corn
3/4 cup plain 2% Greek yogurt or sour cream
1/4 teaspoon cumin
1/4 teaspoon smoked paprika
1/4 teaspoon pepper
2 tablespoons finely chopped fresh cilantro
12 slider buns, dinner rolls, or bread slices

Heat a skillet over medium heat and add olive oil. Throw in onions, peppers and 1/4 teaspoon salt, mixing to combine. Cook for 5-6 minutes, until vegetables have softened. Remove from heat and let cool slightly. In a large bowl, combine chicken, onions + peppers, black beans and corn, mixing well.

In a smaller bowl, combine greek yogurt or sour cream, remaining salt, pepper, cumin, smoked paprika and cilantro, mixing well. Add sauce to the chicken mixture, stirring well to coat and combine. You can eat/serve your chicken salad in a traditional way, or to make the sliders, scoop a few spoonfuls of the chicken salad onto slider buns, top with bun and eat!

Adapted from How Sweet It Is.

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