Tropical Chicken Sliders
These Tropical Chicken Sliders have warm, melty, buttery, and fresh all happening at once, and they are absolutely worth turning on the oven for. Whether you're feeding a crowd or just need a weeknight dinner with a little something extra, these are the ones.
Servings: 12 servings
Calories: 134kcal
Ingredients
Sliders
- 1 pack 12-count slider buns
- 3/4 pound deli thin sliced chicken breast
- 6 ounces sliced spicy cheese pepper jack, habanero, spicy Colby jack
- 1/3 cup mayonnaise
- 3 tablespoons honey mustard
- 2 tablespoons salted butter melted
- 1 teaspoon poppy seeds
Mango Salsa
- 1 large ripe mango finely diced
- 1/4 cup finely diced red bell pepper
- 1/4 cup finely diced red onion
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon fresh lime juice
- pinch of salt
Instructions
- Preheat your oven to 350°F.
- In a medium bowl, stir together the mango, red bell pepper, red onion, cilantro, lime juice, and a pinch of salt. Set this salsa aside in the fridge to let the flavors marry.
- Without separating the individual rolls, use a large serrated knife to slice the entire sheet of sweet rolls in half horizontally. In a small bowl, mix the mayonnaise and honey mustard together, then spread it evenly over the cut side of both the top and bottom buns.
- Divide the cheese slices in half and add to both sides of the coated bread. Layer the sliced deli chicken evenly across the bottom buns. Place the top buns back on.
- Brush the melted butter evenly over the tops of the rolls. Sprinkle on poppy seeds. Cover loosely with aluminum foil.
- Bake for 10 minutes. Remove the foil and bake for another 3 to 5 minutes until the cheese is completely melted and the tops are golden brown.
- Remove the sliders from the oven. Carefully lift off the top bun layer and spoon the chilled mango salsa generously over the chicken. Replace the top buns, slice into individual sliders, and serve immediately.
Notes
Tips
- Use the right mango. A fully ripe mango makes all the difference. It should give slightly when pressed and smell fragrant near the stem. Underripe mango will be too tart and firm; overripe will be too soft.
- Make the salsa ahead. The longer the mango salsa sits in the fridge, the more the flavors come together. Make it up to a day in advance if you can.
- Adjust the heat. Not into spicy? Swap the pepper jack for mild cheddar, Monterey jack, or Colby jack. Love heat? Add a drizzle of hot sauce to the honey mustard spread.
- Don't skip the cheese on both sides. Putting cheese on both the top and bottom buns ensures every single bite is melty and rich. It makes a difference.
- Swap the protein. Deli turkey, ham, or shredded rotisserie chicken all work great in place of the chicken breast.
- Serve right away once the salsa goes on. Once you spoon the mango salsa onto the warm sliders, eat them immediately. The rolls will start to soften from the moisture.
Storage
Store the sliders and mango salsa separately for the best results. Baked sliders (without salsa) will keep in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 325°F oven until heated through. The mango salsa keeps in an airtight container in the refrigerator for up to 2 days. It's best fresh but holds up well the next day. Once assembled with the salsa, these are best eaten immediately. The salsa will soften the rolls if left to sit.Nutrition
Calories: 134kcal | Carbohydrates: 6g | Protein: 9g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 33mg | Sodium: 463mg | Potassium: 158mg | Fiber: 0.4g | Sugar: 4g | Vitamin A: 458IU | Vitamin C: 11mg | Calcium: 116mg | Iron: 0.3mg
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