The Best Chicken Salad Sliders Recipe

Prepare chicken

If not already cooked, roast, poach, or pan-cook 1.25 lb (about 3 cups) boneless skinless chicken breasts or thighs. Cool and shred or finely dice into bite-size pieces. Place in a large mixing bowl.

Toast nuts: In a small dry skillet over medium heat, toast the slivered almonds or chopped pecans, stirring frequently, until fragrant and lightly browned, 3–4 minutes. Remove and cool, then add to the bowl with chicken.

Add vegetables and fruit: Add the finely diced celery, very finely diced red onion, and halved grapes (or chopped dried cranberries) to the bowl with the chicken and toasted nuts.

Make dressing: In a separate small bowl, whisk together mayonnaise, Greek yogurt, Dijon mustard, fresh lemon juice, chopped fresh dill (or dried), salt, black pepper, and optional celery seed until smooth and well combined.

Combine: Pour the dressing over the chicken mixture. Gently fold until everything is evenly coated. Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed. Cover and chill for at least 20 minutes to allow flavors to meld (up to 2 hours).

Prepare buns: Preheat a skillet or griddle to medium-low. Split the brioche slider buns and lightly butter the cut sides with the softened butter.

Toast buns: Place buns buttered-side down on the skillet or griddle and toast until golden and slightly crisp, about 1–2 minutes. Remove and keep warm.

Assemble sliders: Spoon about 2 to 3 tablespoons of chilled chicken salad onto the bottom half of each toasted bun (adjust to desired fullness). Top each mound with one lettuce leaf and one pickle slice. Season lightly with freshly ground black pepper if desired.

Finish: Cap with the top bun. If making ahead, place assembled sliders in a single layer, cover loosely with plastic wrap, and refrigerate up to 2 hours. Serve chilled or at cool room temperature.

Serving suggestion: Serve 2 sliders per person as an appetizer or 3–4 as a light meal. Offer extra lemon wedges, pickles, or extra greens on the side.