Sonoma Chicken Salad Sliders
This post has been sponsored by Blue Diamond Almonds, and all opinions expressed here are my own.
Sonoma Chicken Salad Sliders are slider rolls filled with a flavorful Sonoma chicken salad with almonds, dried cranberries and celery. They’re perfect for entertaining!
Hello! How was your Christmas? I feel like it’s been forever since I posted a recipe for you. I promised you last week that I would have an appetizer recipe today, and I’ve made good on my promise. These Sonoma Chicken Salad Sliders are a healthier option for you after all of that Christmas fare!
New Year’s Eve is just days away too, so I figured the timing for these sliders is just right. We need lighter snacks stat!
Since I’m not into terribly rich food, I love lightening up my chicken salads. Sonoma chicken salad is my favorite with celery, dried cranberries, and a much needed crunch from plenty of chopped Blue Diamond Lightly Salted Almonds.
Blue Diamond almonds are a favorite of mine, and I love that the lightly salted variety is lower sodium, which was perfect for this chicken salad.
The almonds are a necessity here as they add a crunchy texture to this creamy salad, along with big, toasted almond flavor.
I also added some chopped fresh rosemary because it gives this chicken salad a recipe a nice winter vibe. I think freshly chopped herbs always make everything so much more appealing, and it makes this chicken salad even more festive.
I highly recommend the pretzel slider rolls for this Sonoma chicken salad, but if you can’t find them, any type of roll will do the trick! I was able to make at least 16 sliders on some pretty good sized rolls, so if yours are smaller you can make even more.
This chicken salad is also perfect for lettuce wraps or endive if you want to go even lighter. You can’t go wrong any way you serve this up!
These Sonoma Chicken Salad Sliders are the perfect healthier bites for your New Year’s Eve festivities, Game Day celebrations, and more.
The salad has all the elements you want — crunchy, chewy, sweet, and savory — and will keep you and your guests coming back for more.
And since they’re so small, seconds are totally ok. 🙂
More chicken salad recipes you’ll love:
- Chicken salad sandwiches by Kristine’s Kitchen
- Curry chicken salad
- Lemon tarragon chicken salad
- Pesto chicken salad
Sonoma Chicken Salad Sliders
For the dressing:
- 1/2 cup plain low fat Greek yogurt
- 1/2 cup low fat mayo
- 1 tablespoon honey
- 1 tablespoon white balsamic vinegar
- 1/2 tablespoon fresh lemon juice
- salt and pepper to taste
For the salad:
- 4 cups cooked chicken breast cubed*
- 2 stalks celery chopped
- 1/2 cup chopped Blue Diamond Low Sodium Almonds
- 1/2 cup dried cranberries
- 1 tablespoon chopped fresh rosemary
For the sliders:
- 16 slider rolls
- 16 lettuce leaves for serving
Prepare the dressing:
- Whisk together the Greek yogurt, mayo, honey, vinegar, lemon juice, salt, and pepper to taste in a small bowl.
Prepare the salad:
- 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:
- 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.
- Store leftover chicken salad in an air tight container in the refrigerator for 3-5 days.
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.