Buffalo Chicken Sliders with Rainbow Veggie Slaw
$0.00 Cooking Fee
Serving Size: 1 sandwich with 3 ounces slaw
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Select this option at checkout if you have a card, or pay with another method and request reimbursement from your benefits administrator later.
Shop FSA/HSA eligible dishes when qualified
Cook Tools and Details
Print Recipe
Ingredients Scale
Adjust the ingredients measurement scale here by changing this number. 4
Instructions
For the Buffalo Chicken Sliders:
Cook the Chicken:
- Preheat the oven to 375°F.
- In a baking dish, toss chicken thighs with olive oil, garlic powder, smoked paprika, and hot sauce.
- Bake for 20-25 minutes or until the chicken reaches an internal temperature of 165°F.
Shred the Chicken:
- Once cooked, shred the chicken using two forks and mix with the juices in the dish for extra flavor.
Prepare the Buns:
- Lightly toast the whole-grain slider buns in a dry skillet or oven.
Assemble the Sliders:
- Spread a thin layer of Greek yogurt on the bottom half of each bun.
- Add a portion of shredded Buffalo chicken and sprinkle with crumbled blue cheese (if using).
- Top with the other half of the bun.
For the Rainbow Veggie Slaw:
Mix the Veggies:
- In a large bowl, combine purple cabbage, carrots, and kale or spinach.
Make the Dressing:
- In a small bowl, whisk olive oil, apple cider vinegar, Dijon mustard, and black pepper.
Toss and Serve:
- Pour the dressing over the veggies and toss well to coat.
Cook Times
Ingredients
Ingredients
For the Buffalo Chicken Sliders:
- 1 pound boneless skinless chicken thigh
- 1/4 cup hot sauce like Frank's RedHot, reduced-sodium preferred
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 4 each small whole-grain slider buns
- 1/4 cup plain Greek yogurt
- 1 tablespoon crumbled blue cheese optional
For the Rainbow Veggie Slaw:
- 1 cup purple cabbage shredded
- 1 cup carrot shredded
- 1 cup spinach chopped
- 2 tablespoon extra virgin olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 1/4 teaspoon freshly ground black pepper
Cooking Tools Required
12-inch nonstick skillet, Cutting board, Heavy duty rimmed baking sheet, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Sharp Knives, Tongs, Top StoveReheating/Serving Instructions
Heat chicken in the microwave on high power until heated through
Nutrition
Calories: 271kcal | Carbohydrates: 7g | Protein: 25g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.02g | Cholesterol: 110mg | Sodium: 575mg | Potassium: 538mg | Fiber: 2g | Sugar: 3g | Vitamin A: 6488IU | Vitamin C: 28mg | Calcium: 66mg | Iron: 2mg
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