Shredded Buffalo Chicken Sliders

1 tablespoon cider vinegar

1 teaspoon chili powder

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon smoked paprika

1/2 teaspoon ground cumin

1/3 cup buffalo or hot sauce (low or no-salt brands suggested)

1 lb. boneless, skinless chicken breast, cooked, shredded

12 whole grain or whole-wheat dinner rolls, split

1 cup iceberg lettuce, shredded

2 Roma tomatoes, sliced into 12 pieces

In a large saucepan, add the first 7 ingredients through buffalo or hot sauce. Bring up to a boil; reduce to a simmer. Add cooked chicken. Cook for 6-8 minutes until chicken warmed through. Divide chicken mixture on buns. Top with lettuce and a tomato slice. Serve immediately.

Sponsor: Intermountain Medical Center Heart Institute

  • Buffalo Chicken Salad

  • Chicken Tacos

  • Grilled Orange Chicken and Rice

  • Cheesy BBQ Beef Tacos

  • Chicken and Rice Soup

  • Chicken with Rainbow Vegetables

  • Crab Cake Sliders

  • Fish Tacos with Yogurt Lime Sauce

  • Recipe: Chicken Tostada with Chili Crema

  • Southwest Beef Casserole

  • Shrimp Pasta with Lemon Butter Sauce

  • Recipe: Chicken Tikka Kebabs

  • Ham, Broccoli, Cheese and Rice Skillet