Chicken and Olive Salad Sliders

Chicken and Olive Salad Sliders

These quick and easy sliders are a delicious weeknight dinner! Ready in less than 30 minutes with savory black and spanish manzanilla olives. Recipe provided by Jill Silverman Hough.

  • prep
  • 6 servings


  • 2 cups diced cooked chicken

  • 1/2 cup coarsely chopped Lindsay® Crafted Sliced Black Ripe Olives

  • 1/2 cup coarsely chopped Lindsay® Crafted Manzanilla Olives Stuffed with Red Peppers

  • 1/4 cup finely chopped celery

  • 2 tablespoons coarsely chopped fresh flat-leaf parsley

  • 1/4 cup mayonnaise

  • 1-1/2 teaspoons fresh lemon juice

  • 1 teaspoon Dijon mustard

  • Salt and black pepper, to taste

  • 6 leaves butterleaf lettuce

  • 6 soft dinner rolls, split horizontally

Cooking Directions

  1. Combine chicken, olives, celery, and parsley in a medium bowl. For the chicken, either use leftovers or rotisserie chicken, or cook 2 small chicken breasts (or 1 very large one) especially for this recipe. To roast, cook the chicken in a 375°F oven for 20 to 25 minutes. To poach, cook in gently boiling water for 12 to 15 minutes.

  2. Combine mayonnaise, lemon juice, and mustard in a small bowl.

  3. Gently stir mayonnaise mixture into chicken mixture.

  4. Add salt and pepper to taste.

  5. Arrange bottom halves of rolls on a work surface.

  6. Top with lettuce, tearing or folding leaves to fit rolls.

  7. Top with chicken mixture and top halves of rolls and serve.

  8. Tip: This chicken and olive salad would also be great on top of a bed of mixed greens or used to fill a scooped-out tomato.


  • Calories268
  • Fat15.0
  • Protein17.4
  • Cholesterol44mg
  • Total Carbs15.3
  • Fiber0.7g

Percent (%) Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower based on your calorie needs.