Chutney chicken sliders

Total Time
31 min
10 min
16 min
Take these chicken sliders to a new level with 3 big flavor ingredients—mango chutney, curry powder and hot sauce. Add some crunchy spice to the sliders by topping them cucumber slices and use peppery baby arugula instead of the mixed greens. Make them a meal and serve with carrot and zucchini “fries” or pair with your favorite combination of steamed veggies. You can use ground turkey instead of the chicken and use sliders buns in the place of the dinner rolls. To get a jump-start, make the patties one or two days in advance and store in the refrigerator until you’re ready to cook them.


Mango chutney

¾ cup(s), large pieces chopped


2 medium, thinly sliced

Hot sauce

2 tsp

Curry powder

2 tsp

Table salt

¾ tsp

Panko breadcrumbs


Uncooked 98% fat-free ground chicken breast

1¼ pound(s), or turkey breast

Canola oil

2 tsp

Dinner roll

12 oz, 1 ounce each, split

Fresh mixed greens

1 cup(s), loosely packed


  1. Combine 1/3 cup of chutney, scallions, hot sauce, curry powder, and salt in medium bowl. Stir in panko. Add chicken and stir just until combined. Do not overmix.
  2. Heat 1 teaspoon of oil in large nonstick skillet over medium heat. Drop half of chicken mixture by 1/4-cup measures into skillet about 2 inches apart. Press down with spatula to form 2 1/2-inch diameter patties.
  3. Cook, turning once, until patties are cooked through, about 8 minutes. Repeat with remaining 1 teaspoon oil and remaining chicken mixture. Brush cooked patties with remaining chutney and serve patties in rolls topped with salad greens.
  4. Per serving: 2 sliders