Chicken sliders with spicy slaw

Bake these chicken sliders topped with crunchy, spicy slaw for an easy weeknight meal or grill them as a fun addition to a backyard BBQ.

Even thought it's summertime, I still like to use my oven for weeknight meals. While the grill is great (largely because it gets Mr. Ninj involved in preparing the meal!), sometimes it's easier for me to throw dinner in the oven and not have to monitor it as closely as when we grill outdoors.

One thing I love about these cute chicken sliders with spicy slaw is that they are perfect for either cooking method, baking or grilling, based largely on the little bit of mayo that's part of the burger mixture to ensure they stay nice and moist while cooking.

But whichever way you prefer to prepare them, please don't skip the spicy slaw on top.

Slaw on burgers: is this new to you? Since I love creamy chopped coleslaw on a pulled pork sandwich, I figured adding slaw to a chicken slider isn't much different. Maybe a little messy (definitely a recipe I would add to my "Don't Eat on a First Date or Job Interview" list), but I love the extra crunch that the slaw adds.

Plus, putting the slaw on rather than next to the chicken sliders means no additional condiments are necessary, keeping it a little bit lighter.

And we're all about lighter around here.

Another bonus? This spicy slaw makes great leftovers. You've got to love food that effortlessly gets better and better as it sits around. So plan on brown bagging some leftover sliders and slaw for lunch the day after you cook them.

Two meals in one -- even more time-saving!

So, again, slaw on burgers: yay or nay? Leave a comment: The Ninj wants to know.

Chicken Sliders with Spicy Slaw

While cooking instructions are provided for baking these sliders, feel free to grill them if you prefer. (Adapted from Southern Living)

Ingredients:
1/2 cup light mayonnaise
2 tablespoons apple cider vinegar
1 teaspoon chili powder
1/2 teaspoon sugar
1 small head green cabbage, cored and shredded
1 cup thinly sliced celery
1/2 cup shredded carrot
1 1/2 pounds ground chicken breast
1/4 cup light mayonnaise
1 tablespoon coarse-grained mustard
1/2 teaspoon kosher salt
1/2 teaspoon pepper
Whole wheat slider buns

Directions:
In a large bowl, whisk together the first four ingredients (mayo through sugar) to make the dressing. Add the cabbage, celery and carrot, mix well, season to taste with salt and pepper, then refrigerate for at least half an hour.

Preheat the oven to 400 degrees.

In another bowl, combine the chicken, mayo, mustard, salt and pepper (best done using your hands). Shape into 8-10 slider patties and place on a prepared baking sheet. Bake for about 10-12 minutes or until fully cooked. Serve on slider buns topped with spicy slaw.

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