Slider Buns and Simple Chicken Salad

There’s a warm, nostalgic smell that wafts through the kitchen when you pull together a simple chicken salad tucked into soft, pillowy slider buns — a little tang from mayonnaise, the bright pop of halved grapes, and the gentle crunch of celery. Each bite delivers cool creaminess, slight sweetness, and a comforting, tender chicken texture that’s easy to love. This recipe is small-plate perfection: perfect for quick weeknight dinners, brunch spreads, picnic baskets, or when you want an easy, crowd-pleasing appetizer.

If you enjoy hearty chicken dishes and want to explore other comforting recipes with familiar flavors, you might also like this take on butter chicken with coriander rice and naan, which leans into rich sauces and aromatic spices.

Dish Snapshot

Prep Time: 10 minutes
Cook Time: 0 minutes (assuming chicken is pre-cooked) — if cooking chicken from raw, add ~20–25 minutes
Total Time: 10 minutes (without cooking raw chicken)
Servings: 8 sliders (makes about 6–8 sliders depending on bun size; recipe quantities here assume 8)
Difficulty Level: Easy

Nutrition Highlights

Estimated nutrition per serving (one slider), based on USDA FoodData Central ingredient values and standard product averages. These are estimates intended for guidance only.

Calories: ~260 kcal
Protein: ~14 g
Carbohydrates: ~19 g
Fat: ~14 g
Dietary Fiber: ~1–2 g
Sodium: ~350–500 mg (varies widely based on mayonnaise and buns used)

Note: Nutrition estimates were calculated from ingredient averages and USDA FoodData Central data. If you need precise values for medical or dietary reasons, weigh your final portions and consult a registered dietitian or use a lab-verified tool.

Perfect For…

Casual gatherings and cocktail parties — slider-sized portions make mingling easy.
Quick lunches or light dinners when you want something satisfying but not heavy.
Brunch spreads paired with fruit and pastries for a balanced table.
Kid-friendly meals — the familiar combo of creamy chicken and soft buns tends to be a crowd-pleaser.
This recipe shines because it balances speed and comfort: it’s assembled in minutes when you have cooked chicken on hand, and it brings bright, nostalgic flavors that evoke family lunches and easy entertaining.

Method & Process

Ingredients (makes about 8 sliders)

2 cups cooked chicken, shredded (about 280 g)
2 stalks celery, finely chopped (about 80 g)
1 cup red grapes, halved (about 150 g)
1/2 cup mayonnaise (about 115 g)
1/2 teaspoon salt (adjust to taste)
1/4 teaspoon black pepper
6 to 8 slider buns (we recommend 8 for one slider per serving)

Optional ingredients and substitutions

1–2 tablespoons plain Greek yogurt or light mayo to reduce fat (replace part or all of the mayo)
1 tablespoon Dijon mustard for brightness
1–2 tablespoons chopped fresh dill or tarragon for herb flavor
1/4 cup chopped toasted pecans or walnuts for crunch
Thinly sliced apple in place of grapes for a slightly tart bite
Gluten-free slider buns or lettuce leaves to make it gluten-free

Step-by-step Instructions

In a large mixing bowl, combine the shredded chicken, chopped celery, halved grapes, mayonnaise, salt, and pepper. Mix well until everything is evenly coated. Tip: stir gently — overmixing can break down the grapes and make the salad watery.
Lightly toast the slider buns in a skillet or under the broiler if desired; toasting adds texture and prevents sogginess.
Scoop a generous portion of the chicken salad onto the bottom half of each bun. If you’ve added nuts or apples, distribute them evenly so every slider gets crunch.
Top with the remaining half of the bun and press gently to hold the filling.
Serve immediately or refrigerate until ready to serve.

Practical tips

If you’re preparing ahead, keep the salad and buns separate until service. Dress the salad no more than a few hours before serving to maintain texture.
Taste and adjust seasoning after mixing (a squeeze of lemon can brighten the flavor).
Use cold chicken for best texture; warm chicken can make mayonnaise thin and loose.

Best Pairings

Serve alongside crisp green salad or baby spinach with a lemon vinaigrette for freshness.
Pair with kettle chips, pickle spears, or a simple slaw for a classic deli-style meal.
Offer iced tea, lemonade, or chilled white wine for an easy brunch pairing.
For a more substantial plate, add roasted root vegetables or a warm grain salad.

If you’d like another comforting, homey chicken option to serve with these sliders at a family dinner, try this hearty chicken and stuffing casserole that complements sliders well on a buffet table.

Shelf Life & Storage

Room temperature: Do not leave chicken salad at room temperature for more than 2 hours (or 1 hour if the ambient temperature is above 90°F / 32°C) — per USDA food safety guidance.
Refrigeration: Store in an airtight container in the fridge for 3–4 days. Keep buns separately in a bread bag or container to avoid sogginess.
Freezer: Mayonnaise-based chicken salad does not freeze well (texture and separation issues). Instead, freeze the cooked shredded chicken (unmixed) for up to 3–4 months and thaw in the fridge before assembling the sliders.

Chef’s Advice

Texture is everything: keep some chicken in larger flakes for bite contrast, and chop one celery stalk finely while leaving the other a bit chunkier.
Use good-quality mayonnaise and chilled ingredients for the best mouthfeel. Greek yogurt blends well but will change flavor — start by substituting only a portion.
When testing seasoning, sample a small amount on a plain cracker or spoon; flavors can mute once chilled.
For evenly filled sliders, use an ice cream scoop or a spoon measure to portion the chicken salad.

Creative Twists

Mediterranean Twist: Swap mayo for plain Greek yogurt, add chopped kalamata olives, chopped cucumber, lemon zest, and fresh oregano. Serve on toasted pita or mini ciabatta.
Curried Chicken Salad: Stir in 1–2 teaspoons mild curry powder, a tablespoon of mango chutney, and chopped cilantro. Add toasted slivered almonds for texture.
Vegan Version: Replace cooked chicken with shredded young jackfruit or mashed chickpeas, swap mayonnaise for vegan mayo or blended silken tofu, and add diced apple and celery for crunch. Serve on gluten-free buns if needed.
Low-Fat Option: Replace half the mayonnaise with mashed avocado or low-fat Greek yogurt and use whole-grain mini rolls for extra fiber.

Recipe Q&A

Q: Can I use rotisserie chicken?
A: Absolutely — shredded rotisserie chicken is perfect and speeds up prep.

Q: My chicken salad is watery after mixing. How can I fix it?
A: Drain any excess liquid (especially if you used thawed or warm chicken). Refrigerate the salad for 20–30 minutes to let flavors settle and moisture redistribute. Consider reducing watery ingredients (like cucumber) or patting grapes dry.

Q: How can I make this healthier?
A: Use plain Greek yogurt or light mayo in place of full-fat mayo, add extra celery and herbs, and serve on whole-grain or lettuce wraps.

Q: Can I prepare this the day before?
A: Yes, but for best texture, mix no more than one day ahead and keep buns separate. If using nuts, add them just before serving.

Conclusion

I hope these slider buns with simple chicken salad inspire your next gathering or easy meal — they’re quick to assemble, endlessly adaptable, and always comforting. If you want inspiration from other cooks for chicken-salad style sliders, see this delightful version at Chicken Salad Sliders – The Lemon Bowl® and this easy approach at Easy Chicken Salad Sliders – The Vintage Cook. Try the recipe, share your photos and tweaks, and join the conversation — great recipes get better when we swap notes.