Thursday, February 24, 2011

Go-To Dinner: Barbecue Pulled Chicken Sliders

Hey, folks! Just a quick post sharing my new favorite go-to, super quick, relatively healthy dinner I just found in Cooking Light. We tried these tonight with great success. Enjoy!

Barbecue Pulled Chicken Sliders:
For a less sweet option, use sliced dill pickles.

Total: 20 minutes
Yield: 4 servings (serving size: 2 sandwiches)


  • 1/2 cup no-salt-added ketchup
  • 1 tablespoon dark brown sugar (I used light brown; tasted fine)
  • 1 tablespoon cider vinegar
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dry mustard (I bet regular would work, too)
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 1/8 teaspoon ground allspice
  • 2 cups shredded skinless, boneless rotisserie chicken breast
  • 8 (1.3-ounce) sliders mini buns (such as Pepperidge Farm)
  • 8 bread-and-butter pickle chips


1. Combine first 10 ingredients in a small saucepan over medium heat. Bring to a simmer; cook 3 minutes or until slightly thick, stirring occasionally. Add chicken to ketchup mixture; stir to combine. Cook 2 minutes or until chicken is thoroughly heated.

2. Spoon 3 tablespoons chicken mixture on bottom half of each bun; top each with 1 pickle chip and top half of bun.

Nutritional Information

Calories: 400
Fat: 7.5g (sat 2.3g,mono 0.9g,poly 0.5g)
Protein: 30g
Carbohydrate: 52.7g
Fiber: 1.9g
Cholesterol: 60mg
Iron: 2.7mg
Sodium: 481mg
Calcium: 83mg
I did this in under 15 minutes. As a new mom-to-be, I have begun looking at recipes that take 20 minutes or so. Trust me, as I find more of them, I'll post them.

1 comment:

Leslie said...

Although I LOATHE the word "sliders" in relation to food, this sounds delicious! I shall try them on regular-sized buns and live with the consequences. YUM!