Creamy Buffalo Chicken Sliders with Pickled Celery Relish
Sometimes really good things do come in small packages! I often get requests for Low Sodium recipes of people’s favorite bar and restaurant food. The current hot trend in snack food are sliders. So here is my creamy Buffalo Chicken slider with pickled celery relish. I love Buffalo Chicken. if you have been following my blog for a while, then you know it was the first recipe I learned to hack the salt out of and set me upon the path of hacking salt.
I’m Addicted To Buffalo Sauce
The flavor profile of Buffalo sauce is that it is both spicy and tangy. The sauce is also one where you can modify the heat level of the sauce. It can be a traditional “hot” all the way up to “nuclear” levels of heat on the Scoville scale. Buffalo Wings are usually served with celery on the side. Here I came up with a pickled celery relish that goes on top of the slider. It offers a cool vinegary crunch to compliment the spicy heat and the sweet of the bun.
Making Sliders
To deconstruct this slider recipe and hack the salt, we need to start with our slider bun or roll. There are some good low sodium roll recipes out there, but in this case I went with the King’s Hawaiian Sweet Rolls. They only have 80 mg per roll and I like how the sweet plays off the tangy-spicy buffalo sauce. King’s Hawaiian has low sodium hot dog and hamburger buns as well. Their bread is what I use in my Chorizo and Green Apple Stuffing recipe. I use the crock pot here to cook up a huge batch, so these sliders are great for entertaining, or for the big game.
I also did a Honey Sriracha Tuna Slider with Pineapple Salsa and a Vegetarian Black Bean Portobello Slider with Bloody Mary Glaze to complete my trio of sliders for the Super Bowl Party. We are ready for gameday!
Each slider comes to 80 mg for the bun and 32 mg for the filling so 112 mg each. You might eat up two or three and stay within your limits! Score! Here is my recipe for low sodium Creamy Buffalo Chicken Sliders with Pickled Celery Relish
The Recipe For Creamy Buffalo Chicken Sliders with Pickled Celery Relish
Creamy Buffalo Chicken Sliders with Pickled Celery Relish
Ingredients
- 6 Fresh Chicken Breasts (not frozen they coat with saltwater prior to freezing)
- 6 T Unsalted Butter
- 2 T Olive Oil
- 6 T Tabasco Sauce or other Lower Sodium Hot Sauce
- 6 T White Vinegar
- 1/2 Cup Celery finely diced to 1/4" pieces
- 1/2 Cup Onion finely diced to 1/4" pieces
- 8 oz Mascarpone Cheese Bel Gioso has one with 40 mg of sodium for the 8 oz.
- 1/4 Cup Jalapeno Peppers ribs and seeds removed and finely diced to 1/4" pieces
Instructions
- Bring the Chicken Breasts to room temperature and place at the bottom of your crock pot.
- Place the Mascarpone Cheese in the Crock Pot over the Chicken Breasts
- In a small sauce pan, melt the unsalted butter
- When the butter has melted add 4T of vinegar and the Hot sauce and stir to create your wing sauce.
- Pour the Wing Sauce into the Crock Pot over the Chicken and Cheese, and set your crock pot on high for six hours or until the chicken pulls into shreds easily with two forks.
- Once the chicken is pulled stir it thoroughly in the sauce and cheese mix
- For the Relish:
- In a small bowl, mix together the celery, onion, Jalapenos, the olive oil, and the remaining 2T of vinegar.
- Cover the bowl with plastic wrap and allow to "pickle" in the refrigerator while the Chicken cooks in the crock pot.
- To Assemble The Sliders:
- Slice the Rolls into tops and bottoms
- Add 2T of Buffalo Chicken to the bottom of the roll
- Add 1tsp of the relish
- Cover with the top of the bun and serve.
Nutrition