Lighter Sonoma Almond Chicken Salad Sliders
Prep time
Total time
Lighter Sonoma Almond Chicken Salad Sliders are slider rolls filled with a lightened up Sonoma chicken salad with almonds, cranberries, celery, and fresh chopped rosemary. They're fresh, festive, and are a perfect healthier option for parties and Game Day celebrations!
Serves: About 16 sliders
For the dressing:
  • ½ cup plain Greek yogurt (I used 0%)
  • ½ cup low fat mayo
  • 1 tablespoon honey
  • 1 tablespoon white balsamic vinegar
  • ½ tablespoon fresh lemon juice
  • salt and pepper, to taste
For the salad:
  • 4 cups cooked chicken breast, cubed*
  • 2 stalks celery, chopped (about 1 cup)
  • ½ cup chopped Blue Diamond Low Sodium Almonds
  • ½ cup dried cranberries
  • 1 tablespoon chopped fresh rosemary
For the sliders:
  • 16 slider rolls
  • lettuce leaves, for serving (optional)
Prepare the dressing:
  1. Whisk together the Greek yogurt, mayo, honey, vinegar, lemon juice, salt, and pepper to taste in a small bowl.
Prepare the salad:
  1. Place the chicken, celery, almonds, dried cranberries, and rosemary in large bowl. Add the desired amount of dressing and toss gently to coat.
Assemble the sliders:
  1. Place a lettuce leaf on the bottom of each slider roll and top with the chicken salad. Place the top half over the chicken salad and secure with toothpicks. Serve and enjoy!
*I used leftover grilled chicken breast for the chicken salad. Rotisserie chicken would be a great way to save time also, or simply grill or bake 1 lb. of chicken breasts seasoned with salt and pepper for 8-10 minutes per side, or until the internal temperature reaches 165 degrees.
Recipe by Flavor the Moments.
Recipe by Flavor the Moments at