Chicken and Cheddar Sliders with Cucumber Remoulade
Our dietitians' favouriteA lighter take on the classic slider that hits all the right notes: fun, freshness, flavour and fabulous visual appeal.
- Prep: 25 min - 30 min
- Cooking: 10 min
Ingredients
- Cucumber Remoulade
- 3 tbsp (45 mL) Canadian Cream cheese softened
- 1 tbsp (15 mL) lemon juice
- 1 tbsp (5 mL) lemon zest grated
- Salt and freshly ground pepper to taste
- 1 English cucumber julienned (or grated and drained)
- Chicken
- 1 lb (450 g) chicken breasts cut into strips
- 1 tsp (5 mL) paprika
- 1/2 tsp (2 mL) garlic powder
- 1/2 tsp (2 mL) ground cinnamon
- 1 tbsp (15 mL) butter
- 12 bread rolls
- 5 oz (150 g) Canadian Medium Cheddar sliced
- 1 cup (250 mL) baby spinach
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Preparation
Cucumber Remoulade:
In a bowl, mix Cream Cheese with lemon juice and zest. Season with salt and pepper and add cucumber. Stir and reserve.
Chicken:
Season chicken with spices. In a saucepan, melt butter on high heat and sauté chicken 5 minutes or until thoroughly cooked.
Cut bread rolls in half without cutting through completely. Open and place Cheddar on bottom halves and heat in oven at 325 °F (160 °C) for 2 minutes or until cheese softens.
Top with chicken, spinach and Cucumber remoulade.
Tips
May be served in mini ciabatta rolls or mini pita breads.
Cheese alternatives: Try it with Canadian Swiss cheese or Gouda.
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Nutritional information
Per serving| Energy: | 237 Calories |
| Protein: | 16 g |
| Carbohydrate: | 23 g |
| Fat: | 9 g |
| Fibre: | 1.3 g |
| Sodium: | 360 mg |
Top 5 Nutrients
| (% DV*) | |
|---|---|
| Calcium: | 16 % / 177 mg |
| Selenium: | 47 % |
| Folate: | 26 % |
| Niacin: | 26 % |
| Thiamin: | 24 % |
