chicken salad sliders

>> Wednesday, March 23, 2011

i've been making chicken salad for a long time and i think i've finally mastered this classic. i like to use a combination of light mayo, light sour cream and greek yogurt. i also love to roast the chicken to give it maximum flavor. i made these guys at kim's bridal shower and served them on mini potato dinner rolls.

2 lbs bone-in skin-on chicken breasts (can substitute dark meat if you like)
3 celery stalks, cut into 1/4-inch dice
1/3 cup light mayo
1/3 cup light sour cream
1/3 non-fat greek yogurt
1/3 cup dried cranberries, roughly chopped
2 tablespoons fresh parlsey, minced
4 teaspoons lemon juice
mini potato roll

preheat oven to 400 degrees. trim off any excess fat on chicken and place on roasting pan.  liberally season with evoo, s&p and 2 teaspoons lemon juice. make sure to season under the skin as well. place in oven and bake for about 1 hour, until fully cooked though. set aside and let cool.

once chicken has cooled, remove skin and pull apart from bone. shred into small pieces and place in a big bowl. add celery, light mayo, light sour cream, greek yogurt, dried cranberries, parsley, 2 teaspoons lemon juice and s&p. keep in fridge until ready to eat. to serve, scoop a large dollop of chicken salad on each mini potato roll and garnish with fancy toothpick.


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