Smoked Chicken Salad Sliders

Serves 6 · 25 min prep · 5 min cook

Ingredients

• 1 lb smoked chicken breast, shredded
• 1/2 cup mayonnaise
• 1/4 cup plain Greek yogurt
• 2 stalks celery, finely diced
• 1/4 cup red onion, minced
• 1/4 cup dill pickles, chopped
• 2 tbsp BBQ sauce
• 1 tsp apple cider vinegar
• 1/2 tsp smoked paprika
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• 12 slider buns
• 12 butter lettuce leaves
• 24 bread-and-butter pickle chips
• 2 tbsp softened butter

Instructions

1. 1If your smoked chicken is cold from the fridge, pull it into bite-size shreds with two forks and let it sit 10 minutes so it mixes more easily. In a large bowl, whisk together the mayonnaise, Greek yogurt, BBQ sauce, apple cider vinegar, smoked paprika, salt, and black pepper until smooth and slightly tangy.
2. 2Fold the shredded smoked chicken into the dressing until every strand is coated. Stir in the diced celery, minced red onion, and chopped dill pickles so the salad has crunch in every bite. Taste and adjust salt or a splash more BBQ sauce if you want deeper smoke-sweet flavor.
3. 3Cover the bowl and chill the chicken salad at least 20 minutes (or up to 1 day) so the flavors meld; this make-ahead step is ideal before guests arrive. When ready to assemble, split the slider buns and lightly butter the cut sides.
4. 4Heat a large cast-iron skillet or griddle over medium heat. Toast the buttered buns cut-side down 1–2 minutes until golden and fragrant, working in batches so they don’t steam.
5. 5Lay a small leaf of butter lettuce on each bottom bun to keep the bread from getting soggy. Spoon about 2–smoked chicken salad onto each lettuce-lined bun, mounding it slightly.
6. 6Top each slider with bread-and-butter pickle chips for sweet-tangy contrast. Cap with the toasted top buns and gently press so they hold together on a platter.
7. 7Arrange the sliders on a large shareable board or sheet pan lined with parchment. Serve immediately, or cover loosely and hold at cool room temperature up to 30 minutes for backyard hosting.
8. 8Offer extra BBQ sauce and pickle chips on the side so guests can customize. These travel well for potlucks—pack the salad and toasted buns separately if making more than an hour ahead, then assemble on site.