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Lemon-Pepper Chicken Salad Sliders
Rachel Kim

Lemon-Pepper Chicken Salad Sliders

Chicken salad is the cold reset in a tray full of hot sliders. Lemon zest and coarse pepper keep it bright, while celery gives the filling an actual texture. Fill the rolls just before serving so the cut sides stay soft, not damp.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 3 cups chopped cooked chicken
  • 1/2 cup mayonnaise
  • 1/2 cup finely diced celery
  • 1 tsp finely grated lemon zest
  • 1 tbsp fresh lemon juice
  • 1/2 tsp kosher salt
  • 1/2 tsp coarsely ground black pepper
  • 8 soft slider rolls split

Method
 

  1. Stir the mayonnaise, celery, lemon zest, lemon juice, salt and black pepper together.
  2. Fold in the chopped chicken until every piece is lightly coated.
  3. Refrigerate the chicken salad for 30 minutes until cold.
  4. Check that previously cooked chicken was stored safely and remains cold below 40°F.
  5. Divide 1/2 cup chicken salad among each roll bottom.
  6. Close the sliders and serve immediately.