Baja Chicken & Slaw Sliders

Baja Chicken & Slaw Sliders adapted from Taste of Home Magazine
1/4 cup reduced-fat sour cream
1/2 tsp grated lime peel
1/4 tsp lime juice

Slaw:
1 cup broccoli coleslaw mix
2 Tbsp finely chopped sweet red pepper
2 Tbsp finely chopped sweet onion
2 Tbsp minced fresh cilantro
2 tsp finely chopped seeded jalapeno pepper
2 tsp lime juice
1 tsp sugar

Sliders:
4 boneless skinless chicken breast halves (4 oz)
1/2 tsp ground cumin
1/2 tsp chili powder
1/4 tsp salt
1/4 tsp coarsely ground pepper
8 Hawaiian sweet rolls, split
8 small lettuce leaves
8 slices tomato

Directions:  In a small bowl, combine the sour cream, lime peel and lime juice.  In another small bowl, combine the slaw ingredients.  Chill the slaw and sauce until serving.

Cut each chicken breast in half widthwise; flatten to 1/2-in thickness.  Sprinkle with seasonings.

Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack.  Grill chicken, covered, over medium heat or broil 4 iches from the heat for 4 to 7 minutes on each side or until no longer pink.

Grill rolls, cut side down, for 30-60 seconds or until toasted.  Serve chicken on rolls with lettuce, tomato and slaw.

Modifications:
-I used whole wheat buns instead of Hawaiian rolls.
-I did not use cilantro in the slaw.

Here's what you'll need for the slaw:

Here's what you'll need for the sliders:



Preheat and clean the grill.

Mix the sour cream, lime peel and lime juice.

Combine the slaw ingredients in a separate bowl.

Chop up a little red bell pepper, sweet onion, and jalapeno and add them to the broccoli slaw mix.

Put the two separate bowls (slaw and dressing mix) in the refrigerator until time to serve.

Cut the chicken breasts in half width-wise.

Place the cumin, chili powder, and salt in a bowl.  

Add the chicken and stir to coat.

Grill chicken until done.

Pull the slaw and dressing from the fridge and mix together.

Serve the sliders with the slaw on top.  Add any other toppings.

Here's what you'll end up with:

Our Thoughts:

This was a really good summer dish.  The smokey spiciness of the chicken was a good combination with the creamy coolness of the slaw. 

I wasn't really thinking things through when I cut the chicken in half because the little slider-sized chicken did not fit on the buns.  They would have fit perfectly, however, on the smaller Hawaiian rolls.

The slaw was interesting.  I think the lime paired well with the cumin and chili powder on the chicken but, by itself, I don't think it was good at all.

Hope you enjoy!

April