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Chicken Little Sliders

Fruity salsa dresses up these juicy chicken patties, that are perfect for feeding a crowd. The fun name reminds kids of the fable and makes them eager to try one.—Laura McAllister, Morganton, North Carolina
  • Total Time
    Prep: 30 min. Grill: 10 min.
  • Makes
    1-1/2 dozen


  • SALSA:
  • 3 plum tomatoes, seeded and chopped
  • 1/4 cup minced fresh basil or 1 tablespoon dried basil
  • 1/4 cup canned crushed pineapple
  • 1/4 cup chopped red onion
  • 1 jalapeno pepper, seeded and finely chopped
  • 2 tablespoons lemon juice
  • 1 teaspoon grated lemon zest
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • MAYO:
  • 1/3 cup reduced-fat mayonnaise
  • 2 tablespoons chopped roasted sweet red pepper
  • 1/2 teaspoon grated lemon zest
  • Dash salt
  • 1 large egg, beaten
  • 1/2 cup finely chopped roasted sweet red peppers
  • 2 tablespoons plus 2 teaspoons fat-free milk
  • 1-1/2 teaspoons Dijon mustard
  • 1-1/3 cups soft bread crumbs
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1-1/2 pounds ground chicken
  • 1/2 cup crumbled feta cheese
  • 18 heat-and-serve rolls, split
  • 18 small lettuce leaves


  • In two small bowls, combine the salsa and mayo ingredients; chill until serving.
  • In a large bowl, combine the egg, peppers, milk, mustard, bread crumbs, salt and pepper. Crumble chicken over mixture and mix well. Shape into 18 patties.
  • If grilling the burgers, coat grill rack with cooking spray before starting the grill. Grill burgers, covered, over medium heat or broil 4 in. from the heat for 3-4 minutes on each side or until a thermometer reads 165° and juices run clear.
  • Stir cheese into salsa. Spread rolls with mayo; top each with a lettuce leaf, burger and 2 tablespoons salsa mixture.
Editor's Note
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutrition Facts
1 each: 207 calories, 9g fat (3g saturated fat), 43mg cholesterol, 440mg sodium, 17g carbohydrate (3g sugars, 2g fiber), 9g protein.

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