Baja Chicken & Slaw Sliders

With summer on its way out and football season around the corner, it’s time to break out some delicious tailgate certified recipes to bid summer farewell and welcome a new season of pigskin, foam fingers and body paint. Here is a tasty Baja Chicken and Slaw Slider recipe from Taste of Home’s August/September issue that I absolutely love (You guys know how I feel about coleslaw.) The sliders have a flavorful spicy sauce and colorful crunchy slaw just finishes up the meal. Bon appetit!

Prep: 30 Minutes
Grill: 10 Minutes

Ingredients:

¼ cup reduced fat sour cream
½ tsp. grated lime peel
¼ tsp. lime juice

Slaw:
1 cup broccoli coleslaw mix
2 tbsp. finely chopped sweet red pepper
2 tbsp. finely chopped sweet onion
2 tbsp. minced fresh cilantro
2 tsp. finely chopped seeded jalapeno pepper
2 tsp. lime juice
1 tsp. sugar

Sliders:

4 boneless skinless chicken breast halves
½ tsp. ground cumin
½ tsp chili powder
¼ tsp salt
¼ tsp coarsely ground pepper
8 Hawaiian sweet rolls, split
8 small lettuce leaves
8 slices tomato

Directions:

  1. In a small bowl, combine the sour cream, lime peel and lime juice. In another small bowl, combine the slaw ingredients. Chill the sauce and slaw until serving.
  2. Cut each chicken breast in half widthwise; flatten to ½ inch thickness. Sprinkle with seasonings.
  3. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 inch from the heat for 4 to 7 minutes on each side or until no longer pink.
  4. Grill rolls, cut sides down, for 30-60 seconds or until toasted. Serve chicken on rolls with lettuce tomatoes and slaw.

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4 Responses to Baja Chicken & Slaw Sliders

  1. Chris August 6, 2011 at 12:09 pm #

    I bet this would be great with boneless/skinless chicken thighs too! Looks flawless, Robyn.

  2. PatioDaddio August 6, 2011 at 5:30 pm #

    Nice pic, my friend! The recipe looks great, but reduced fat sour cream?! I’ve got a waistline to maintain! :-P

    I agree with Chris, I’d go with thighs — reduced fat, of course.

  3. Larry August 7, 2011 at 3:00 pm #

    They look delicious Robyn.

  4. Curt August 8, 2011 at 11:54 am #

    That’s a lot of cumin in there. I’ll bet that’s the predominant flavor. I just made up some turkey burgers this weekend with a lot of cumin.

    Cumin is one of those spices for me that are locked into memories from living in Texas!

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