Chicken salad always hits the spot, but adding cranberries? Game changer. I love how the tart cranberry balances the creamy dressing, giving this slider something a little unexpected but totally addictive. It’s kind of like Thanksgiving leftovers – but way cuter.

These sliders come together fast and make a great cold appetizer or light bite for any fall get-together. You can prep the chicken salad ahead of time, then just assemble the sandwiches when you’re ready. Perfect for when you don’t want to be in the kitchen when guests arrive.

I also like how flexible this recipe is. Don’t love walnuts? Skip ’em. Want a little kick? Toss in some Dijon mustard. It’s simple, reliable, and crowd-approved. Basically, everything I want in a party food.

Cranberry Chicken Salad Sliders

Recipe by Tammy Poppie

0.0 from 0 votes

Servings

6

servings

Cook Mode

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Ingredients

• 2 cups cooked chicken, shredded

• 1/3 cup mayonnaise

• 1/3 cup dried cranberries

• 1/4 cup chopped walnuts

• 1/4 cup chopped celery

• 1/4 tsp salt

• 12 slider buns or Hawaiian rolls

• Optional: butter lettuce leaves

Directions

• In a large bowl, mix together chicken, mayonnaise, cranberries, walnuts, celery, and salt until well combined.
• Slice the slider buns in half. Spoon a generous scoop of chicken salad onto the bottom half of each bun.
• Add a piece of butter lettuce if using, then place the top half of the bun on each slider.
• Serve chilled or at room temperature.

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Make-Ahead Tip

The chicken salad can be made up to 2 days ahead. Store in an airtight container in the fridge and assemble just before serving.