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We had some friends over with their kids, and I wanted to make a few things for us all to snack on. One of the things I made was a slider version of my mom's chicken salad sandwiches. This time around, I used King's Hawaiian rolls, and they were great. They're definitely on the sweet side, though, and I think that because of the sweetness in the bread along with the pickles and Miracle Whip, I may try mayo next time.

📖 Recipe

Chicken Salad Sliders

Big Flavors from a Tiny Kitchen - Ashley Covelli (adapted from Mom)

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Ingredients

3 boneless skinless chicken breasts
1 dried bay leaf
1-2 teaspoons grill seasoning or seasoned salt
3-4 sweet pickles
3-4 hard-boiled eggs, peeled
½ white onion
1-2 stalks celery
Miracle Whip light

Instructions

Put the chicken in a large pot and fill with cold water. Add one bay leaf and sprinkle the surface of the water with grill seasoning or seasoned salt. Bring to a boil and then lower the heat and simmer until the chicken is cooked through.
Drain and run under cold water to cool off.
Transfer cooled chicken to a food processor and pulse to chop the meat, cutting the meat into smaller pieces, if needed, to fit (you may need to work in batches). Transfer the chopped chicken to a large bowl and use the food processor to chop the pickles, eggs, onion and celery.
Stir in enough Miracle Whip to bind, and refrigerate.