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Pulled Chicken and Coleslaw Sliders

Goodman Fielder Food Service
Pulled Chicken and Coleslaw Sliders

Pulled Chicken and Coleslaw Sliders

Posted on 10th April 2018
Sliders are the new trend hitting the burger market and this chicken and coleslaw recipe will be one that will be enjoyed by all at your next event.

Makes 10, scale as needed.

Ingredients

AmountMeasureName
10 each QBA Milk Bun Slider
100 g Praise Coleslaw Dressing
60 g Paprika
20 g Garlic Powder
60 g Sea Salt
100 mL Olive Oil
3 kg Roast Chicken
325 mL Chipotle Sauce
120 g Cabbage (shredded)
60 g Carrot (grated)
30 g Onion (sliced)
Lisa McGill

Message from
Lisa McGill

This slider recipe is perfect for any sized catering function. When I am in the kitchen working on a busy event, I opt to use a pre-prepared roast chicken to save myself time, while still delivering the same tasty flavours.

Method

Image of the raw ingredients used in the recipe

Step 1

Mix paprika, garlic powder and salt in a small bowl, then rub the olive oil over the chicken and rub in the spice blend. Cover and refrigerate for at least an hour. Preheat oven to 180 degrees Celsius (160 degrees Celsius – fan forced). Put chicken in a roasting pan and cook for two hours or until meat is soft and can be pulled apart. Remove from oven and allow to cool slightly.

Step 2

Gently break up chicken with two forks and add the chipotle sauce. Mix well to combine then cover and set aside. To save yourself time in the kitchen, the chicken can be cooked up to two days ahead.

Chef is seen adding the paprika to the chicken

Step 3

Combine cabbage, carrot and onion in a small bowl and put aside. Stir the Chipotle Sauce in with the Praise Coleslaw Dressing then use the dressing to coat the salad mix. Make sure the vegetables are evenly covered with the dressing.

The chef is seen combining the Chipotle Sauce and Coleslaw dressing

The chef is seen pouring the dressing over the salad mix

Step 4

Gently slice the QBA Milk Bun Sliders in half. To assemble the burger place the coleslaw down first, followed by the pulled chicken. Finish it off with the top of the bun. Freshly cooked shoestring fries can be added alongside the sliders upon serving.

The chef is pictured slicing the milk bun sliders in half

The chef is seen assembling the sliders

Lisa McGill

Message from
Lisa McGill

This slider recipe is perfect for any sized catering function. When I am in the kitchen working on a busy event, I opt to use a pre-prepared roast chicken to save myself time, while still delivering the same tasty flavours.

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