Friday, August 14, 2015

Baja Chicken Sliders

We are in the hottest part of summer around here in Southern California.  But that doesn't stop us! I've been in the mood for a party, how about you?

So last weekend we had a wonderful party that was beside the pool, with alfresco dining, and great grilled food.  

Here was the menu:
Summer Corn Salad
Summer Salad
Baja Chicken Sliders
Strawberry Banana Parfaits

There's nothing better that getting together with friends and sitting around the table telling stories. This is what life is all about.  Sharing stories and laughter.  Lots of laughter!

So today I wanted to share with you our main dish recipe. Baja Chicken Sliders are a wonderful handheld item with bold flavors.  I found and adapted this recipe from Taste of Home and I'm so glad I tried it because boy, does this dish 'wow' you!  Everyone at our party just loved it.  Don't you love it when everyone brags about your food? Haha!  I do!

Everything from the sauce to the slaw just 'works'.  Don't skip anything on this because each item lends to the final dish and gives it it's flavor boost.  It's soooo good!

Look how yummy this dish is!  Succulent chicken breasts with a tangy sauce and spicy slaw on a sweet toasted bun...nothing better!  

It's easy to prepare, and perfect for serving multiple people. This would be the perfect dish for your Labor Day party....Enjoy!

Baja Chicken Sliders

adapted from Taste of Home
serves 8

1/4 c low fat sour cream
1/2 tsp grated lime peel
1/4 tsp lime juice

1 c broccoli slaw mix
1/2 red bell pepper, julienned

1/4 small red onion, sliced
2 T fresh cilantro, chopped
1 jalapeno pepper, seeded and julienned
2 tsp lime juice

4 boneless skinless chicken breast halves (4 ounces each)
1/2 tsp ground cumin
1/2 tsp chili powder
1/4 tsp salt
1/4 tsp fresh ground black pepper
8 Hawaiian sweet rolls, split
8 small lettuce leaves
8 slices tomato

Preheat grill to medium high.  

In a small bowl, combine sour cream, lime peel and lime juice.  In a medium bowl, combine slaw ingredients. Chill sauce and slaw until serving.

Cut each chicken breast in half widthwise; flatten to 1/2-in. thickness by pounding between plastic wrap with a meat pounder or rolling pin.   Mix seasoning of cumin, chili powder, salt, and pepper in a bowl, then sprinkle chicken.

Coat grill rack with cooking.  Grill chicken, covered, over medium heat 4 to 7 minutes on each side or until no longer pink.

Grill rolls, cut sides down, 1 minute or until toasted. Serve chicken on rolls with lettuce, tomato, sauce and slaw.

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