Apple cider chicken sliders with apple-veggie slaw
|Ingredients||Poultry, Vegetables, Dairy, Bread|
|Day Part||Dinner, Late Night, Lunch|
|Menu Part||Appetizer/Small Plate|
Take a step back from beef sliders and try these apple cider chicken sliders for a seasonal item or weekly special. Topped with an apple-veggie slaw, these sliders are full of endless flavors and colors.
2 tbsp. butter
1 onion, sliced
2 cups apple cider, divided
1/3 cup plus 1 tbsp. apple cider vinegar, divided
1/2 cup tomato paste
2 tbsp. brown sugar
2 tbsp. spicy brown mustard
1 tbsp. Cajun spice blend
1 lb. chicken breasts
1 cup carrots, julienned
2 stalks celery, julienned
1 large tart apple, julienned
1/2 cup sour cream
3 tbsp. Dijon mustard
1 tsp. honey
1/2 tsp. salt
12 poppy seed slider buns
- In large pot, melt butter over med. heat. Add onion; cook 5 min. or until softened, stirring occasionally.
- Add 1/2 cup apple cider, 1/3 cup vinegar, tomato paste, brown sugar, mustard and Cajun spice blend; mix until well combined. Bring to a boil over high heat. Stir in remaining 1 1/2 cups cider; reduce heat to med. Add chicken; cook 30 to 40 minutes or until chicken is cooked through.
- Meanwhile, make slaw. In med. bowl, combine carrots, celery and apple. In small bowl, whisk sour cream, remaining 1 tbsp. vinegar, mustard, honey and salt. Toss over slaw mixture; mix to combine. Cover and refrigerate.
- With two forks, shred chicken. Mound about 1/4 cup pulled chicken onto each bun. Top with 1 to 2 tbsp. slaw. Cut into quarters and secure with toothpicks.