chicken guacamole sliders

Chicken and Guacamole Sliders


This recipe is recommended for 12 servings


  • 1 (10-ounce) can VALLEY FRESH┬« White Chicken, drained
  • 1/3 cup mayonnaise
  • 2 1/2 cups panko (Japanese breadcrumbs), divided
  • 1/2 green bell pepper, diced
  • 8 green onions, thinly sliced
  • 1/2 cup crumbled feta cheese
  • 1/2 teaspoon ground cumin
  • 2 large eggs
  • 1 (7-ounce) package WHOLLY GUACAMOLE┬« Classic Guacamole Dip
  • 12 dinner rolls, split, buttered and toasted
  • 6 slices Swiss cheese, cut in half
  • 1/2 cup thinly sliced onion
  • Salt and freshly ground pepper, to taste
  • All-purpose flour
  • Vegetable oil, for frying


  1. In bowl, combine chicken, mayonnaise, 1 cup panko, the bell pepper, green onions, feta cheese, cumin, salt and black pepper. Shape mixture into 12 patties.
  2. In shallow bowl, lightly beat eggs. Dip each chicken patty into flour, then eggs. Finally, coat in remaining 1 1/2 cups panko.
  3. In large skillet, heat just enough oil to cover bottom of pan over medium-high heat. Add chicken patties, in batches. Cook 4 minutes on each side or until golden brown; drain on paper towels.
  4. Spread guacamole on cut sides of each roll. Top bottom half of each roll with chicken patty, Swiss cheese and red onion. Cover with top halves of rolls.

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