Dill Pickle Chicken Salad Sliders

Dill Pickle Chicken Salad Sliders

David Venable

Prep Time: 20 minutes

Serves: 12

Ingredients

  • 1 rotisserie chicken, skin off and shredded
  • 1/4 cup dill pickle juice
  • 1-1/3 cups mayonnaise
  • 1/4 cup Dijon mustard
  • 2 cups dill pickles, chopped
  • 2 Tbsp horseradish, drained
  • 1/2 cup red onion, small dice
  • 1 tsp salt
  • 1 tsp pepper
  • 1/4 cup fresh dill, chopped
  • 12 slider rolls
  • 1-1/2 cups arugula
  • 12 yellow cherry tomatoes
  • 12 small skewers

Preparation

Place the shredded chicken in a large mixing bowl.

Combine the pickle juice, mayonnaise, mustard, pickles, and horseradish and then whisk to incorporate. Fold the wet mixture to the shredded chicken. Add the red onion, salt, pepper, and fresh dill. Gently stir to combine.

Evenly divide the chicken salad mixture among the bottom-half of the 12 slider rolls.

Evenly distribute the arugula on top of the chicken salad mixture.

Place the top of the bun on top of the arugula.

Put a skewer in each of the cherry tomatoes. Then place into the top of the bun as a garnish and serve.

Cook's Notes

This recipe works beautifully to serve at your Easter brunch and can be doubled or tripled. The chicken salad can be made the day before. Then you can simply build your sliders the day of your gathering.

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