These chicken salad sliders stack a creamy Greek yogurt filling loaded with apples, grapes, almonds, and dried cranberries onto soft whole wheat buns. They are sweet, crunchy, and savory in every bite, and they need no cooking at all.
Fifteen minutes and a rotisserie chicken are all it takes. They are ideal for lunches, showers, game day spreads, and picnics, and the filling can be made ahead and chilled.
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Why This Chicken Salad Sliders Recipe Works
Fruit and nuts give the filling its personality. Granny Smith apples add tart crunch, grapes add juicy sweetness, almonds bring toasted flavor, and cranberries add a chewy pop.
Greek yogurt replaces most of the mayonnaise, so the filling is creamy and tangy with more protein. It also keeps the flavor light, which lets the fruit and chicken shine.
Using rotisserie chicken means there is no cooking, no cleanup, and no waiting. Once the chicken is shredded, the sliders come together in about the time it takes to toast the buns.
Ingredients for Chicken Salad Sliders
- 6 whole wheat slider buns, or pretzel buns for extra flavor
- 1/2 pound shredded and chopped rotisserie chicken
- 1 cup Granny Smith apple, cubed
- 1 cup grapes, halved
- 1/4 cup slivered almonds
- 1/4 cup dried cranberries
- 1 teaspoon garlic salt
- 1/4 teaspoon ground black pepper
- 3/4 cup plain Greek yogurt
Rotisserie chicken. Remove the skin and chop the meat into small pieces so the filling holds together on the bun.
Apples and grapes. Granny Smith apples add tart crunch and grapes add juicy sweetness. Cut both small so they scoop neatly.
Almonds and cranberries. Slivered almonds give a toasty bite, and dried cranberries add chewy sweetness that pairs well with the tangy yogurt.
Greek yogurt. Plain Greek yogurt makes a thick, creamy binder. Garlic salt and pepper season the whole mixture.
Slider buns. Whole wheat buns add nutty flavor, while pretzel buns bring a salty, chewy contrast. Toast them lightly if you like.
How to Make Chicken Salad Sliders
1. Prep the fruit Core the apple and cut it into small cubes. Halve the grapes so the filling is easy to scoop.
2. Prep the chicken Shred the rotisserie chicken, discard any skin, and chop the meat into small pieces.
3. Mix the filling In a large bowl, stir the chicken, apples, grapes, almonds, cranberries, garlic salt, pepper, and Greek yogurt until evenly coated.
4. Taste and chill Taste, adjust the seasoning, and chill the mixture for 15 minutes so the flavors blend.
5. Fill the buns Split the slider buns and spoon a generous scoop of filling onto each bottom half.
6. Secure Add the tops and push a toothpick through each slider to keep it together, if you like.
How to Serve Chicken Salad Sliders
Arrange the sliders on a platter with Greek lemon orzo salad for a light lunch, or add crispy homemade fries for something more filling. A bowl of Italian house salad adds greens, and whipped feta dip with honey with sliced vegetables gives guests something to nibble on. Keep the sliders chilled until the moment they are served.
How to Store and Reheat Chicken Salad Sliders
Refrigerate the filling in an airtight container for up to 3 days, and store the buns separately at room temperature so they stay soft. Assemble the sliders only when you are ready to eat, since the buns soften quickly once filled. Do not leave assembled sliders out for more than 2 hours. Freezing is not recommended, because the yogurt separates and the fruit turns watery.
Tips and Variations for Chicken Salad Sliders
Toast the buns. A minute under the broiler gives the cut sides a barrier against moisture.
Chop small. Small pieces of chicken and fruit make the filling easy to scoop and keep it from falling out.
Add herbs. A spoonful of chopped fresh dill or parsley gives the filling a fresh, green note.
Swap the nuts. Chopped pecans or walnuts work in place of almonds for a deeper, earthier flavor.
Add celery. A little diced celery adds extra crunch without changing the flavor much.
Try a wrap. Spoon the filling into a tortilla or lettuce leaves for a lighter meal.
Scale easily. Double or triple the batch for a crowd and keep the bowl on ice at gatherings.
Keep it chilled. Hold the filling below room temperature, and review the Purdue Extension guide to storing leftovers for general storage basics.
Frequently Asked Questions About Chicken Salad Sliders
How do I keep chicken salad sliders from getting soggy?
Fill the buns just before serving and keep the salad chilled until then. Toasting the cut sides for a minute also creates a barrier against moisture.
Can I make chicken salad sliders ahead of time?
You can mix the filling up to 2 days ahead, but assemble the sliders only when you are ready to eat. Store the buns separately at room temperature.
Can I use leftover chicken for chicken salad sliders?
Yes. Any cooked chicken works, including roasted breast or thighs. Chop it into small pieces so the filling holds together on the bun.
What can I use instead of Greek yogurt?
Mayonnaise or a half and half mix of both gives a richer filling. Sour cream is another option, though it is looser.
Are these good for a crowd?
Yes. The filling doubles easily, and you can set it out in a bowl with buns on the side so guests assemble their own.
Chicken Salad Sliders with Apples and Grapes
Equipment
- Large mixing bowl
- Cutting board
- Toothpicks
Ingredients
Main Ingredients
- 6 whole wheat slider buns or pretzel buns
- ½ lb shredded and chopped rotisserie chicken skin removed
- 1 cup Granny Smith apple cubed
- 1 cup grapes halved
- ¼ cup slivered almonds
- ¼ cup dried cranberries
- 1 tsp garlic salt
- ¼ tsp ground black pepper
- ¾ cup plain Greek yogurt
Instructions
Cooking
- Prep. Shred and chop the chicken, cube the apple, and halve the grapes.
- Mix. Stir the chicken, apple, grapes, almonds, cranberries, garlic salt, pepper, and yogurt in a large bowl.
- Chill. Taste, adjust the seasoning, and chill 15 minutes.
- Fill. Spoon the filling onto the bottom of each bun, add the tops, and secure with toothpicks if desired.
