Curry Chicken Salad Sliders

Use rotisserie chicken for the shredded chicken as it makes for a perfect weeknight dinner. It’s also excellent for friends, a pot luck or a summer reunion.

Course Appetizer, Lunch

Cuisine Mediterranean

Prep Time 10

Total Time 10

Servings people

Calories 268kcal

Author Ana Frias

Ingredients

½ cup dried cranberries
⅓ cup light mayonnaise
½ cup plain yogurt
5 teaspoons yellow curry powder
1 tablespoon fresh lime or lemon juice
1 teaspoon honey
½ teaspoon ground ginger
½ teaspoon salt
¼ teaspoon black pepper
3 cups homemade shredded chicken or store bought rotisserie
⅓ cup medium red onion chopped
½ cup salted roasted cashews coarsely chopped
1 firm-ripe mango ¾ pound, peeled, pitted, and chopped (optional)

Instructions

Soak the cranberries for about 10 minutes to soften them up. Another quick method is to microwave them for about 1 minute in enough water to cover them.
½ cup dried cranberries
In a large bowl, add the mayonnaise, yogurt, curry, lime juice, honey, ginger, salt, and pepper.
⅓ cup light mayonnaise, ½ cup plain yogurt, 5 teaspoons yellow curry powder, 1 tablespoon fresh lime or lemon juice, 1 teaspoon honey, ½ teaspoon ground ginger, ½ teaspoon salt, ¼ teaspoon black pepper
Whisk until blended.
Then add the chicken, onion, cranberries, cashews and mango (if using) and stir gently to combine.
3 cups homemade shredded chicken, ⅓ cup medium red onion, ½ cup salted roasted cashews, 1 firm-ripe mango, ½ cup dried cranberries
Fold in the mayonnaise mixture and combine all ingredients well.
Serve immediately over slider buns or store in the refrigerator for 2-3 days.

Nutrition