Buffalo Chicken Sliders with Rainbow Veggie Slaw

Serving Size: 4

This Buffalo Chicken Slider is bursting with flavor and is perfectly paired with a crunchy, colorful slaw for a heart-healthy, diabetes-friendly meal that satisfies without breaking the budget!

Recipe by: Mayumi Tavalero

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook25

Passive0

Recipe Serving Size4

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 Stove

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

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.

Reheating Instructions

Heat chicken in the microwave on high power until heated through

Nutrition