Pulled Chicken and Coleslaw Sliders
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.
Ingredients
Serves:
- 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)
Method
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.
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Step 3
Combine cabbage, carrot and onion in a small bowl and put aside. Stir the Chipotle Sauce in with the Coleslaw Dressing then use the dressing to coat the salad mix. Make sure the vegetables are evenly covered with the dressing.
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.
