pulled chicken goddess sliders | iloveorganicgirl

pulled chicken goddess sliders

this pulled chicken goddess sliders recipe is a healthy sandwich choice! baked chicken is shredded and tossed with organicgirl herb goddess dressing to make these flavorful sliders. serve on rolls with melted gruyere and rainbow slaw with red and green cabbage, carrots, and red bell pepper. choose this slider recipe for your next cookout, party, or even just for a healthy and delicious lunch or dinner!

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makes about 12 sliders
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15 min to prep
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10 min to cook

ingredients

for the sliders:
1 pound ground chicken
1 cup breadcrumbs
1 carrot, peeled and diced
¼ cup minced parsley or cilantro
¼ cup organicgirl© herb goddess dressing
2 green onions, thinly sliced
1 egg
1 tablespoon honey or agave syrup
1 teaspoon fine sea salt
½ teaspoon black pepper
2 tablespoons preferred vegetable oil

for the slaw:
1 cup shredded green cabbage
1 cup shredded red cabbage
1 small red bell pepper, seeded and thinly sliced
1 large carrot, shredded
2 tablespoons chopped parsley
¼ cup organicgirl© herb goddess dressing

for the avocado “mayo”:
1 large avocado, pitted and diced
¼ cup organicgirl© herb goddess dressing
1 tablespoon lemon or lime juice

to serve:
12 slider buns or rolls, lightly toasted



directions

in a large bowl combine chicken, breadcrumbs, carrot, parsley or cilantro, dressing, green onion, egg, honey or agave, salt, and pepper.

gently knead with your hands until mixture is just combined. do not overmix. using a ¼-cup measure, portion the chicken mixture and shape into small patties.

in a large nonstick skillet heat oil over medium, add chicken patties in batches and cook, turning once, until well-browned on both sides, about 3 minutes per side.

while chicken cooks, prepare slaw. in a large bowl toss together green and red cabbage, bell pepper, carrot, parsley, and dressing. set aside.

in a food processor combine avocado, dressing, and lime juice. pulse until very smooth, scraping down sides of processor as needed. add salt to taste. set aside.

on the bottom of each bun, spread a thin layer of avocado “mayo.” top with a chicken patty and a small scoop of slaw. place top buns on top and serve.

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