Shredded Chicken, Cranberry & Kaleslaw Sliders

7 Ingredients

Number of servings

250grams chicken breast fillet
175grams kaleslaw kit
2 spring onion, thinly sliced
1/4 bunch continental parsley, leaves picked, finely chopped
1/2 lemon, juiced
200grams brioche slider buns, split
2 1/2 slices tasty cheese

Nutrition per serving

6% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Description

Sliders, but healthier: these chicken and kaleslaw sliders are a quick and simple lunch fix or dinner option.

Method

Step 1 of 4

Preheat oven to 200°C/180°C fan-forced. Line a baking tray with baking paper.

Step 2 of 4

Bring a small saucepan of water to the boil over high heat. Reduce heat to medium. Add chicken and simmer, uncovered, for 15 minutes or until chicken is cooked through. Remove chicken from pan and transfer to a board. Using 2 forks, roughly shred chicken.

Step 3 of 4

Open kaleslaw kit and remove dressing sachet and seed-and-cranberry sachet. Place chicken in a bowl. Add spring onion, parsley, lemon juice, dressing, seed-and-cranberry mix and season. Stir well to combine.

Step 4 of 4

Place bun bases, just touching, on one half of the prepared tray. Top each base with 1 tbs chicken mixture. Cut cheese slices into 10 small squares. Top chicken with a piece of cheese. Place bun tops on the tray beside bun bases. Bake for 10 minutes or until the cheese has melted. Transfer bun bases to a board. Top with slaw and bun tops. Serve.