| Level: | Easy |
| Total: | 45 min |
| Active: | 45 min |
| Yield: | 4 servings |
Ingredients
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/4 cup your favorite hot sauce or wing sauce, such as Tabasco Buffalo
- 2 tablespoons ranch dressing mix, from packet, such as Hidden Valley
- 1 rotisserie chicken, skin removed, meat pulled
- One 2-pound green cabbage, thinly sliced
- 2 to 3 shredded carrots (about 1 cup)
- 2 ears corn, kernels removed, quickly sauteed in a pan
- 1 bunch green onions, white and light green parts only, thinly sliced
- 1/4 cup finely chopped chives
- 1 small red bell pepper, seeded and small diced
- 1/3 cup red wine vinegar
- 2 tablespoons honey
- 2 tablespoons whole-grain Dijon mustard
- Zest and juice of 1 lime
- Pinch crushed red pepper flakes
- 1/2 teaspoon hot sauce, such as Tabasco
- Kosher salt and freshly ground black pepper
- Kosher salt and freshly ground black pepper
- 1/3 cup olive oil
- 8 slider buns, toasted
Instructions
- For the chicken: Mix together the mayonnaise, sour cream, hot sauce and ranch dressing mix in a large bowl. Add the shredded chicken and toss to coat.
- For the slaw: In a large mixing bowl, combine the cabbage, carrots, corn, green onions, chives and red pepper. In a small mixing bowl, whisk together the vinegar, honey, Dijon, lime zest and juice, red pepper flakes, hot sauce and some salt and pepper. Slowly add the olive oil, whisking until emulsified. Add half of the dressing to the slaw and toss well¿refrigerate and reserve the remaining dressing for another use.
- To each slider bun, add a heaping portion of the pulled chicken and top with a scoop of the slaw.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1491 |
| Total Fat | 98 g |
| Saturated Fat | 23 g |
| Carbohydrates | 84 g |
| Dietary Fiber | 11 g |
| Sugar | 28 g |
| Protein | 71 g |
| Cholesterol | 256 mg |
| Sodium | 2093 mg |
Reviews
Why all of a sudden can’t I save any recipes on any Foodnetwork shows? I have done it in the past for years!?
To all who are asking if it’s served cold or hot, these are cold sliders. So so good and so crazy easy to make at last minute. And to all who complain that certain recipes are bland, all recipes should be used as a base and you add your family’s favorite seasonings. If you think this way you will start enjoying these great recipes listed by Food Network.
Loved loved loved these!!!!
is this a cold slider or do you heat it up?
Really good!
We love this recipe! Ever time we make it everyone raves about. We also add a little jalapeño! One of my favorites!!
This is really good. Everyone loved it and the flavors are perfect. I made adouble batch and am glad I did. Thanks food network and Trisha. Nothing needs to be changed on this recipe. I read the other reviews and can not understand how ANYONE could find this too spicy,,,,just great.
My family and I love this. I did use Siracha because it was in my house. We haven’t tried the slaw yet, I wanted them to focus on the chicken.
I thought this dish was too spicy for me. I would probably make it without all the spice. I love the dressing that gets poured over the slaw. It had an intense flavor from the zest and juice of a lime. There were some vegetables I wasn’t liking. I really liked the ranch hidden valley package and mixture dressing. It was delicious. I think it’s worth making again but less on the spicy side.
I made the slaw to accompany some pulled pork sandwiches, and it was good (maybe cause I didn’t add any spice since we have a toddler in the house). I could see it going with a variety of dishes as a complement. Even my 3 year old ate it!