Chicken Salad Sliders

 

1 whole roasted chicken, meat removed

3 T. (18 g) lemon juice

1/2 cup (115 g) mayonnaise

1/4 tsp. salt

1/2 tsp. black pepper

1 tsp. ground cumin

1/2 cup (60 g) finely chopped celery

(optional diced onions)

12 Hawaiian sweet rolls

 

Put the cooked chicken in a food processor and pulse a few times to roughly chop. Stir, then continue pulsing for another 15 to 30 seconds, until the chicken is finely chopped. (Note: If you turn on the food processor and let it go, your chicken will become a paste instead of finely chopped. So be sure to pulse the chicken for best results.) In a large bowl, combine the lemon juice, mayonnaise, salt, pepper, and cumin, and blend until thoroughly combined. Add the chicken to the mayo mixture, and fold with a spatula. Next, fold in the celery. Slice the rolls in half horizontally. Top each roll bottom half with a few T. of the chicken salad. Close with the top of the roll.