Tropical Chicken Salad Sliders with Pineapple Vinaigrette
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
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.
In a large bowl, combine shredded chicken, shredded cabbage, grated carrots, pineapple chunks, green onion.
Prepare dressing: whisk together yogurt, vinegar, honey, pineapple juice, soy sauce, olive oil, salt and pepper until well blended.
Pour the dressing over the cabbage and chicken mixture; toss to coat. Add more yogurt or mayonnaise, as needed, to achieve proper consistency.
Mix in toasted almonds and sesame seeds.
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.