Top heel of each slider bun with 2 ounces of the spicy peanut butter chicken salad.
Garnish with fresh micro greens and cracked black pepper.
Serve with sliced tomato and butter lettuce on the side.
Spicy Peanut Butter Chicken Salad
Yield: 10 servings, 4 oz. per serving
Ingredients
8 chicken thighs boneless/skinless
1 cup mayo
0.5 cup Greek yogurt
2 tablespoons hot sauce
2 tablespoons honey
1 teaspoon kosher salt
1 teaspoon ground black pepper
2 teaspoons peanut butter powder
0.5 cup fresh celery leaves, chopped
0.5 cup small diced red bell pepper
0.5 cup small diced green bell pepper
Salt and pepper to taste
Directions
1. In a pot, bring enough water to fully submerge the chicken to a gentle simmer (about 180°F). Add the chicken breasts and poach for 12-15 minutes, or until the internal temperature reaches 165°F. Remove and let rest before dicing. Dice chicken and place under refrigeration until chilled.
2. Prepare dressing: in a mixing bowl combine mayo, Greek yogurt, hot sauce, honey, salt, pepper, and peanut butter whisking to combine until smooth and uniform.
3. With a spatula, fold in the diced chicken, celery leaves, red and green bell peppers. Mix until combined.
4. Taste and add adjust seasonings to taste. Store under refrigeration and use within 3-5 days.
