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Close up of chicken salad sliders on Hawaiian rolls with grapes, celery, walnuts, and thyme on a wooden board.
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Chicken Salad Sliders

6 servings
Prep Time 15 minutes
Cook Time 6 minutes
Total Time 21 minutes
Creamy chicken salad is layered over melted Swiss or Gruyere cheese on soft Hawaiian rolls, then finished with warm buttered tops. The rolls are toasted before filling so the cheese melts, but the chicken salad stays cool and creamy. These are best served right after assembling.

Equipment

Rimmed baking sheet
Serrated knife
Small mixing bowl
Large mixing bowl
Whisk
Pastry brush
Measuring cups and spoons

Ingredients
 

  • ½ cup mayonnaise
  • ⅓ cup full fat sour cream
  • 2 tablespoons fresh lemon juice
  • ½ teaspoon dried thyme plus more for topping
  • ¼ teaspoon fine sea salt
  • ⅛ teaspoon ground black pepper
  • 2 cups cooked boneless skinless chicken breast about 10 ounces (280 g), diced
  • ⅓ cup finely diced celery
  • ¼ cup walnuts chopped
  • ½ cup seedless red or green grapes halved or quartered
  • ¼ cup finely diced red onion
  • 12 sweet Hawaiian rolls kept connected
  • 1 cup shredded Swiss or Gruyere cheese
  • 1 tablespoon unsalted butter melted

Instructions

  • Preheat the oven to 400°F (200°C).
  • Add the mayonnaise, sour cream, lemon juice, thyme, salt, and pepper to a small mixing bowl. Whisk until smooth.
    Mixed white dressing in a white bowl
  • Add the chicken, celery, walnuts, grapes, and red onion to a large mixing bowl. Stir to combine.
    Cooked diced chicken, grapes, celery, walnuts and red onions in a glass bowl.
  • Pour the dressing over the chicken mixture. Stir until evenly coated.
    Added white dressing to the chicken salad mixture, in a glass bowl.
  • Keep the rolls connected, and slice them in half horizontally with a serrated knife. Place both halves on a rimmed baking sheet. Place the top half cut side down. Place the bottom half cut side up.
  • Sprinkle the shredded cheese evenly over the bottom half of the rolls. Brush the melted butter over the top half of the rolls.
    Split slider rolls on a baking sheet with shredded cheese on the bottom half and seasoned tops beside it.
  • Sprinkle a little extra dried thyme over the buttered rolls. Bake for 6 minutes, or until the rolls are lightly golden and the cheese is melted.
  • Remove from the oven. Spoon the chicken salad evenly over the melted cheese.
    Chicken salad spread over the bottom half of slider rolls, with herb-topped rolls ready to place on top.
  • Place the top half of the rolls over the chicken salad. Slice into 12 sliders and serve immediately.

Notes

  • The chicken salad can be made up to 1 day ahead and stored covered in the refrigerator.
  • Assemble the sliders just before serving so the rolls stay soft but not soggy.
  • The cheese acts as a barrier between the warm rolls and the chicken salad.
  • For small grapes, halve them. For large grapes, quarter them so the sliders are easier to eat.
  • Pecans can be used instead of walnuts, or the nuts can be omitted.
  • Do not bake the sliders after adding the chicken salad. The filling is meant to stay cool and creamy.

Nutrition

Serving: 2sliders | Calories: 560kcal | Carbohydrates: 35g | Protein: 28g | Fat: 34g | Saturated Fat: 12g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 104mg | Sodium: 584mg | Potassium: 234mg | Fiber: 1g | Sugar: 11g | Vitamin A: 411IU | Vitamin C: 3mg | Calcium: 255mg | Iron: 1mg