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Chicken Salad Sliders

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1/2 cup Mayonnaise
1/3 cup Miracle Whip (don't sneer)
1/4 cup Dijon or honey mustard
3 tablespoons Lemon juice
2 Rotisserie chickens
12 to 14 Whole wheat dollar buns

Chicken Salad Sliders

  • Serves 6
  • Easy

About This Recipe

Yes I am on a chicken salad kick. And why not? Unless you are a vegetarian, chicken salads are the essence of summer. There’s nothing like the tender chicken, cool, creamy, and flavorful dressing, and delicious additions like crunchy celery and sweet bell pepper to liven up a meal. And Chicken Salad Sliders are the perfect vehicle to get that salad into your mouth as quickly as possible.

Chicken salad is easy to make, with a few caveats. Although I have tried for years and years to make tender chicken, I have about a 70% success rate. Cooking frozen chicken breasts in a slow cooker is the most successful method so far, but it depends on the chicken. Sometimes, the chicken will be tough and woody no matter how you cook it. That is simply unacceptable and unless I can easily slice through a chicken breast when it’s cooked, I will not use it.

So I buy rotisserie chickens, take the meat off the bones, and cut up the meat while it’s as hot as I can stand it and get it into the dressing as soon as humanly possible. That means preparing the chicken is pretty uncomfortable, but I am willing to sacrifice for chicken salad. And mixing the chicken with the dressing while the chicken is still hot is crucial. That way the meat can absorb the dressing, keeping it moist and adding flavor.

I like to make extra dressing, so after the salad is cold, I can add more if I need to. There’s nothing wrong with extra creamy salad dressing in your fridge!

So what to add to the salad when you’re done with the chicken? For me, nothing. I don’t want anything to come between the purity of perfect chicken salad and the perfect bun. You, of course, can add anything you want; just keep it small. That means diced bell pepper, diced celery, tiny baby peas, or shredded carrot.

And the bun must be small and whole wheat. Even though this recipe is pure and simple, I still want a bun that will stand up to the filling. A squishy bun that flattens down to nothing by the last bite is completely unacceptable. If you can’t find any in your local grocery stores, make you own! (Which reminds me, I have a great recipe that I will have to post soon.)

I’m sorry to be so strict, but it’s for your own good.

So, grab a (hot) rotisserie chicken, mayo, mustard, and some great little whole wheat dollar buns and let’s make Chicken Salad Sliders.

Tips for the Best Chicken Salad Sliders

  • Start with hot chicken and work quickly.
  • If the chicken doesn’t slice as easily as moving a hot knife through butter, do not use it. Buy another chicken.
  • Get the chicken into the dressing as soon as possible. That means make the dressing first.
  • Chill the chicken salad before you assemble the sliders.
  • And always use tender little whole wheat dollar buns for beat results.

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In a medium bowl, combine the mayonnaise, Miracle Whip (essential), mustard, and lemon juice. Whisk to combine and set aside.


Now start preparing the chickens. I remove the skin and let the chickens stand for just a few minutes so it's bearable (barely) to work with them. Remove all of the meat. I start with one breast, remove it, chop it, and add it to the dressing. Continue with the other breast, then work on the drumsticks and thighs. Fold the chicken pieces into the dressing as soon as they are cut.


Add anything else you want to. Then cover the salad and chill for 2 to 3 hours.

Then slice the little buns, add the salad, and devour!


Linda is a bestselling cookbook author and home economist who has written 54 books (53 cookbooks and Medical Ethics for Dummies) since 2005. She has worked for Pillsbury since 1988, on the Bake-Off and other projects. Linda has been a web presence since 2002, developing recipes and teaching people how to cook.

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