All Recipes

Tropical Chicken Salad Sliders with Pineapple Vinaigrette

10 Mins


2 Medium Chicken Breasts, cooked & shredded

1 Cup Mixed Cabbage, shredded

1 Large Carrot, grated

2 Tablespoons Sliced Almonds

1 Tablespoon Sesame Seeds

1 Cup Canned Pineapple Chunks

3 Green Onions, sliced

2 Martin’s Big Marty’s Rolls

Creamy Pineapple Vinaigrette:

3 Tablespoons Greek Yogurt

4 Teaspoons Rice Vinegar

2 Teaspoons Honey

4 Teaspoons Pineapple Juice

2 Teaspoons Soy Sauce

2 Teaspoons Olive Oil

Salt & Pepper

Serves: 4


Step 1

Preheat oven to 425°F. Spread sesame seeds and almonds on a rimmed baking sheet. Bake for about 5 minutes or until toasted. Set aside to cool.

Step 2

In a large bowl, combine shredded chicken, shredded cabbage, grated carrots, pineapple chunks, green onion.

Step 3

Prepare dressing: whisk together yogurt, vinegar, honey, pineapple juice, soy sauce, olive oil, salt and pepper until well blended.

Step 4

Pour the dressing over the cabbage and chicken mixture; toss to coat. Add more yogurt or mayonnaise, as needed, to achieve proper consistency.

Step 5

Mix in toasted almonds and sesame seeds.

Step 6

Top the chicken salad mixture onto Martin’s Big Marty’s Rolls. Cut sandwiches into quarters, placing a toothpick into each to hold it together. Serve.