Sundays are very busy for us, so when we get home from church we are hungry! We like to have something that is fast and delicious, so today we made some Mesquite Chicken Sliders with a mixed veggie slaw, a recipe inspired by Teenie Cakes food blog.
Today our son Alex got in the mix to help, he cut up veggies for the slaw and had a lot of fun using the meat mallet to pound the chicken! : )
We also got a chance to use some veggies from our sample basket from Outstanding In Our Field CSA, we used the kohlrabi, purple cabbage & white cabbage. I love that they just picked this for us yesterday afternoon! We could certainly taste the quality and freshness from this sustainably grown produce. Thanks Erin and John!
Mesquite Chicken Sliders with Slaw
Makes 10 Sliders with left over slaw
3 Chicken Breasts
2 tablespoons extra-virgin olive oil
Your favorite mesquite rub
10 dinner or slider rolls (direction follows)
10 thick slices of Monterey Jack Cheese (direction follows)
BBQ sauce (direction follows)
Preheat grill or pan. Place chicken breasts in zipped plastic bag and remove air. With a meat mallet, pound chicken to 1/2-inch thick. Remove chicken from the bag and coat with olive oil and rub your mesquite seasoning on both sides. If your cooking fast and hot, cook chicken for 2 minutes and each side and check for doneness. If using a lower temp, adjust accordingly. Let stand for at least 10 minutes.
Mixed Veggie Slaw:
2 1/2 cups purple cabbage, thinly sliced
2 1/2 cups white cabbage, thinly sliced
2 large carrots, grated
1 kohlrabi, grated
1/4 cup red onion, chopped or sliced
2 tablespoons rice vinegar
1 teaspoon sugar
1/2 cup plain Greek yogurt
1 tablespoon Dijon mustard
salt & pepper to taste
Using a large bowl, combine yogurt, vinegar, mustard & sugar, season to taste with salt and pepper. Add carrots, cabbage, kohlrabi and red onion and mix in the yogurt mixture well. Taste and season again with salt and pepper to desired flavor. Refrigerate before using.
Build your sliders:
Preheat oven to broil. Line baking stone or pan with foil. Cut buns in half (if they come whole), place buns cut side up and place a slice of cheese on each half (cut cheese to better fit the slider). Put in oven until buns start to brown and cheese melts. Don't Burn!! : )
Cut chicken to fit buns. Place chicken in bun, drizzle with BBQ sauce and top the chicken with a generous amount of slaw.
Best served hot
Have fun & enjoy!