Buffalo Chicken Sliders


Main Dish
Buffalo Chicken Sliders

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This healthier version of a favorite slider still maintains a buffalo sauce flavor. Poaching lean chicken breasts in orange juice keeps fat content low.

Recipe Tags

Servings and Ingredients

Serves 12
½ c.Hy-Vee crumbled blue cheese
1(5.3-oz.) container Hy-Vee plain fat-free Greek yogurt
1 tbsp.olive oil mayonnaise
1 tbsp.fresh lemon juice
1 tbsp.Hy-Vee Select white wine vinegar
tsp.Hy-Vee garlic powder
Freshly ground Hy-Vee black pepper, to taste
1(12-oz.) pkg. Hy-Vee coleslaw mix
1 ½ lbs.boneless, skinless chicken breasts
2 c.Hy-Vee orange juice
½ c.Frank's hot sauce
1 tbsp.Hy-Vee unsalted butter
1 tbsp.Hy-Vee Select olive oil
12Hy-Vee whole wheat cocktail rolls, split and toasted

Things To Grab

  • Large bowl
  • Fork
  • Large skillet
  • Small saucepan


  1. For blue cheese coleslaw, in a large bowl mash together blue cheese and yogurt with a fork. Stir in mayonnaise, lemon juice, vinegar and garlic powder until well blended. Season to taste with pepper. Add coleslaw; toss to coat. Cover and chill for 1 hour before serving, or until chicken is ready.
  2. In a large skillet, bring chicken and orange juice to a boil over medium-high heat; reduce heat. Simmer, covered, for 15 minutes or until internal temperature reaches 165 degrees. Transfer chicken to a platter. Pour orange juice into a measuring cup, reserving 1/2 cup and discarding remaining orange juice.
  3. For sauce, in a small saucepan combine 1/2 cup reserved orange juice, hot sauce, butter and olive oil. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes or until slightly thickened, stirring occasionally; set aside.
  4. Use two forks to shred chicken. To assemble sliders, divide coleslaw and chicken among rolls. Drizzle with sauce and serve immediately.

Nutrition facts


200 Calories per serving
1 slider each

Amounts Per Serving

  • Total Fat: 7g
  • Cholesterol: 55mg
  • Sodium: 510mg
  • Total Carbohydrates: 19g
  • Protein: 19g

Daily Values

Vitamin A 15%
Vitamin C 25%
Iron 8%
Calcium 6%

Recipe Source:

Hy-Vee Seasons Health 2016.