For once, I’ve been better about taking pictures of my kitchen projects than blogging about them. For that reason, I’m just going to power through a few recipes I made in the past few weeks. First up, Southwest Chicken Salad Sliders, courtesy of How Sweet Eats:
These were weirdly good, although a bit time consuming because I pulled my own chicken. Down to business:
What you need:
- 1.25 pounds boneless, skinless chicken, cooked and shredded
- 1 tsp Olive Oil
- 1/2 Green Bell Pepper, chopped
- 1/2 Red Bell Pepper, chopped
- 1/2 Red Onion, chopped
- 1/2 tsp salt
- 1/3 Cup Black Beans
- 1/3 Cup Sweet Corn
- 3/4 Cup Plain Greek Yogurt
- 1/4 tsp Cumin
- 1/4 tsp Smoked Paprika
- 1/4 tsp Pepper
- 3-4 ounces Sharp Cheddar Cheese, sliced
- 12 buns, rolls, or bread slices
What to do:
Cook and shred your chicken.
Heat a skillet over medium heat and add olive oil. Throw in onions, peppers and 1/4 teaspoon salt, mixing to combine. I also threw in the corn, because mine was frozen and I wanted it to caramelize a bit.Cook for 5-6 minutes, until vegetables have softened.
In a smaller bowl, combine greek yogurt, remaining salt, pepper, cumin, smoked paprika and cilantro, mixing well. Add yogurt to the chicken mixture, stirring well to coat and combine.
Top with second piece of bread, and serve with your favorite chips and beer!