These chicken salad sliders are assembled on toasted Hawaiian rolls with melted Swiss or Gruyère and a cool, creamy chicken salad studded with grapes, celery, red onion, and walnuts. The rolls are baked briefly before filling so the bottoms stay warm and slightly golden while the chicken salad remains fresh and creamy.
These sliders are ideal for summer lunches, baby showers, game days, and casual gatherings — easy to serve but a touch more special than an ordinary sandwich. Make the chicken salad ahead of time and toast and assemble the rolls just before serving. If you prefer a hot slider, consider a meatball slider alternative.
Ingredient Notes
The complete list of ingredients, exact quantities, and recipe card are located below in the recipe section.
- Use cooked chicken cut into small, bite-sized pieces so it sits neatly inside the rolls. Chicken breast is great; rotisserie chicken is a convenient shortcut.
- Cut grapes small so they don’t fall out while you eat. Halve small grapes and quarter larger ones.
- Swiss cheese is mild and creamy; Gruyère is slightly nuttier and richer. Both melt well and act as a barrier to keep the rolls from soaking up the filling.
- Walnuts add a pleasant crunch; swap them for pecans or omit the nuts if you prefer.
How to Keep Chicken Salad Sliders From Getting Soggy
To prevent soggy sliders, toast the rolls before adding the chicken salad. In this recipe, the bottom half of the rolls is topped with shredded cheese and baked until the cheese melts, creating a protective layer between the bread and the filling.
Always assemble the sliders after the rolls come out of the oven. The chicken salad should remain cool and creamy while the rolls are warm but not piping hot — if the rolls feel too hot, wait a minute or two before filling. Also be sure the grapes, celery, and onion are dry and well-drained; excess moisture in the filling will soften the rolls faster.
Make-Ahead and Serving Notes
The chicken salad can be prepared up to one day in advance and stored covered in the refrigerator. Before assembling, stir the salad so the dressing is evenly distributed.
For best texture, toast the rolls and assemble the sliders right before serving. If you need to prep ahead, slice the rolls, shred the cheese, melt the butter, and make the chicken salad in advance; reserve the final baking and assembly until serving time.
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Chicken Salad Sliders
Equipment
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Rimmed baking sheet
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Serrated knife
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Small mixing bowl
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Large mixing bowl
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Whisk
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Pastry brush
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Measuring cups and spoons
Ingredients
- ½ cup mayonnaise
- ⅓ cup full-fat sour cream
- 2 tablespoons fresh lemon juice
- ½ teaspoon dried thyme plus more for topping
- ¼ teaspoon fine sea salt
- ⅛ teaspoon ground black pepper
- 2 cups cooked boneless skinless chicken breast about 10 ounces (280 g), diced
- ⅓ cup finely diced celery
- ¼ cup walnuts chopped
- ½ cup seedless red or green grapes halved or quartered
- ¼ cup finely diced red onion
- 12 sweet Hawaiian rolls kept connected
- 1 cup shredded Swiss or Gruyère cheese
- 1 tablespoon unsalted butter melted
Instructions
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Preheat the oven to 400°F (200°C).
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Whisk together the mayonnaise, sour cream, lemon juice, dried thyme, salt, and black pepper in a small bowl until smooth.
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In a large bowl, combine the diced chicken, celery, chopped walnuts, grapes, and red onion.
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Pour the dressing over the chicken mixture and stir until everything is evenly coated.
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Keep the rolls connected and slice them in half horizontally with a serrated knife. Arrange both halves on a rimmed baking sheet with the top half cut side down and the bottom half cut side up.
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Sprinkle the shredded cheese evenly over the bottom half. Brush the melted butter over the top half and sprinkle a little extra dried thyme over the buttered tops. Bake for about 6 minutes, until the tops are lightly golden and the cheese has melted.
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Remove the rolls from the oven and spoon the chicken salad evenly over the melted cheese.
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Place the top half over the chicken salad, slice into 12 sliders, and serve immediately.
Notes
- The chicken salad can be made up to one day ahead and stored covered in the refrigerator.
- Assemble the sliders just before serving so the rolls stay soft but not soggy.
- The melted cheese acts as a barrier between the warm rolls and the chicken salad.
- Halve small grapes and quarter large grapes so the sliders are easy to eat.
- Swap pecans for walnuts or omit nuts if desired.
- Do not bake the sliders after adding the chicken salad; the filling is meant to stay cool and creamy.
Nutrition
Nutrition information is approximate and provided for convenience.
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