Southwest Chicken Salad Sliders

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.

Remove from heat and let cool a bit. In a large bowl, combine chicken, onions + peppers, black beans and corn, mixing well.

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.

I made my sliders by toasting two pieces of bread, and piling all the goodness, plus fresh tomatoes from my garden under the broiler for 2-3 minutes, until the cheese was nice and bubbly.

Top with second piece of bread, and serve with your favorite chips and beer!


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