Ingredients
For the dill pickle chicken salad
- 3 cups rotisserie shredded chicken
- 2 cups diced pickles (I use Grillo's)
- 6 green onions, finely diced
- 1 jalapeno, diced (optional, for spice)
- 1 cup shredded cheddar cheese
- 1 heaping cup Greek yogurt
- 1 tbsp ranch seasoning
- 1/3 cup pickle juice from the jar
For the sliders
- 1 pack (12) Hawaiian rolls
- 2 tbsp olive oil, for drizzling
- 6 lettuce leaves
- Extra pickles (optional)
Instructions
- Make the dill pickle chicken salad: in a large bowl, stir together the shredded chicken, diced pickles, green onions, jalapeno, cheddar, Greek yogurt, ranch seasoning, and pickle juice until well combined.
- Preheat the oven to 400F.
- Keeping the rolls connected as a slab, slice the whole pack in half horizontally.
- Place the bottom half cut side up on a baking sheet, drizzle with olive oil, and bake 8 minutes until toasty.
- Layer 3 lettuce leaves over the toasted bottom rolls.
- Add about 9 scoops of the dill pickle chicken salad in an even layer, then top with more lettuce.
- Close with the top half of the rolls and cut into squares along the roll lines.
- To take them to go, slide the squares back into the roll bag and pack in a cooler bag with an ice pack.
Notes
Toast the rolls and layer lettuce on both sides of the chicken salad to keep the sliders from getting soggy. Make the dill pickle chicken salad ahead so assembly takes minutes. Best eaten the same day; keep cold in a cooler.
Nutrition
Serving: 1gCalories: 180kcalCarbohydrates: 17gProtein: 10gFat: 8g