Recipe for quick and easy Grilled Chicken Sliders with jalapeno and ginger relish

12 soft small/cocktail rolls with sesame seeds
butter, for spreading
12 mini chicken fillets
1/2 cup (125 ml) Peppadew® Jalapeno & Ginger Relish, plus extra for topping
olive oil, for frying
creamy mayonnaise, for spreading
red slaw*, for topping
fresh coriander leaves, for topping

How to
Slice each roll open horizontally and butter both cut sides. Toast the buttered sides in a hot pan until golden brown (this step creates fantastic flavour and extra crunch). Set aside.

Arrange a few fillets on a flat working surface lined with plastic wrap. Place another sheet of plastic wrap on top, then use a rolling pin to slightly flatten and tenderize the fillets.

Baste each flattened fillet with Peppadew® Jalapeno & Ginger Relish, then fry in a hot pan with olive oil until cooked. Remove from heat and set aside.

Assemble the sliders: spread each roll with some mayonnaise, top with the grilled chicken, then with more Peppadew Jalapeno & Ginger Relish and finally with a spoonful of red slaw. Place the roll lids onand serve immediately.

Red slaw:
Shred/slice a small head of red cabbage finely (about 3 cups of shreds), then mix with 2 tablespoons mayonnaise, 2 tablespoons sour cream and a squirt of fresh lemon juice. Season with salt & pepper and mix well.

Recipe courtesy of Peppadew International.

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