Buffalo blue cheese chicken sliders

11 - 13
PersonalPoints™ per serving
Total Time
20 min
5 min
10 min
This inventive spin on Buffalo chicken wings has all the spicy savoriness you'd expect in a much less messy-to-eat package. The cooked chicken gets bathed in tangy hot sauce for that signature mouthwatering burn. But what takes this over the top is how all the usual wing accompaniments—celery, lettuce, blue cheese, and onion—combine in a zesty slaw that cools the palate with every bite. Make a big batch of these for a game day or the Fourth of July and they will be the first nibble to disappear...guaranteed! Got leftover blue cheese? It’s excellent crumbled and added to salads.


Whole wheat dinner roll(s)

2 item(s), small, split, some of soft center removed

Plain lowfat Greek yogurt

1 Tbsp

Reduced calorie mayonnaise

1 Tbsp

Apple cider vinegar

1 tsp

Romaine lettuce

½ cup(s), shredded

Uncooked celery

¼ cup(s), thinly sliced

Reduced fat crumbled blue cheese

1 Tbsp

Uncooked red onion(s)

1 Tbsp, chopped

Canola oil

½ tsp

Uncooked boneless skinless chicken breast

3 oz, (chicken cutlet)

Table salt


Hot pepper sauce

2 tsp, or to taste


  1. Preheat broiler. On baking sheet, place rolls and broil 5 inches from heat just until toasted, about 1 minute. Set aside.
  2. In small bowl, combine yogurt, mayonnaise, and vinegar. Add lettuce, celery, blue cheese, and onion; toss to coat. Set aside.
  3. In medium nonstick skillet over medium heat, warm oil. Sprinkle chicken with salt and cook, turning once, until browned and cooked through, about 6 minutes. Transfer to cutting board and cut into thin strips, then transfer to second small bowl. Drizzle chicken with hot sauce and toss to coat. Fill rolls with chicken and lettuce mixture.
  4. Serving size; 2 sliders