Hot Chicken Salad Slider Rolls – Cheesy hot chicken salad tucked into Hawaiian rolls (or your favorite slider buns), brushed with a butter, Dijon, honey and garlic glaze, then baked until golden. Fast, simple, and perfect for parties or a busy weeknight.
Best Ever Hot Chicken Salad Sliders
These sliders are the ultimate crowd-pleaser — ideal for game day, holiday gatherings, potlucks, or a quick dinner. The family-favorite hot chicken salad is baked inside soft, slightly sweet Hawaiian rolls and finished with a glossy, savory-sweet glaze.
The glaze combines melted butter, Dijon mustard, honey and garlic powder, giving each slider a lightly crisp, flavorful top while the interior stays soft and gooey with melted cheddar and warm chicken salad.
The hot chicken salad itself is hearty and textured: cooked chicken (rotisserie is an easy shortcut), plenty of celery, sliced almonds, diced water chestnuts for crunch, chopped onion, lemon juice, a touch of cayenne for warmth, and lots of shredded cheddar folded into mayonnaise.
What’s in the Hot Chicken Salad Sliders?
For these sliders you’ll need:
- Hawaiian sweet rolls (or other slider buns)
- Cooked chicken (cubed or shredded)
- Chopped celery
- Sliced almonds
- Chopped onion
- Fresh lemon juice
- Cayenne, salt and black pepper
- Mayonnaise
- Diced water chestnuts (drained)
- Shredded cheddar cheese
- For the glaze: butter, Dijon mustard, honey, garlic powder and dried parsley
Can you use any kind of slider roll?
Yes. Any soft slider roll will work well — Hawaiian rolls are my go-to, but yeast rolls or other soft buns are fine too.
How to Make Hot Chicken Salad Sliders
Below is a quick overview — the full printable recipe and exact measurements are in the recipe card further down.
- Mix the chicken salad ingredients in a large bowl. If preparing ahead, refrigerate the mixture until ready to assemble.
- Carefully slice the slider rolls in half with a serrated knife. Place the bottoms in a baking dish and fill each with a generous scoop of chicken salad.
- Replace the tops of the rolls and arrange the filled sliders in the dish.
- Whisk the glaze ingredients together, brush generously over the tops, and sprinkle extra cheddar if desired.
- Bake in a preheated oven until the cheese is melted and the filling is hot. Remove foil partway through baking to let the tops brown lightly.
Full printable recipe is available in the recipe card below.
Can I make this recipe in advance?
Yes. Assemble the sliders (bottoms filled and tops in place) and refrigerate until you’re ready to bake. Wait to brush on the glaze until right before baking to avoid soggy tops.
More Snacks to Serve with Hot Chicken Salad Sliders:
- Buffalo Chicken Wonton Cups
- Air Fryer Jalapeño Poppers
- The BEST Garlic Dip
- Ranch Cheese Ball
- Muffuletta Dip (baked)
These hot chicken sliders are easy to prepare and full of flavor — they make a fantastic appetizer or a satisfying main course at casual gatherings. Try them once and they’ll likely become a go-to for parties and busy nights alike.
Hot Chicken Salad Sliders
30 mins
22 mins
52 mins
Ingredients
- 12 Hawaiian sweet rolls
Hot Chicken Salad
- 4 cups cooked chicken (cubed or shredded)
- 3 cups chopped celery
- 1/2 cup sliced almonds
- 3 tbsp chopped onion
- 2 tbsp fresh lemon juice
- 1/4 tsp cayenne pepper
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 1/2 cups mayonnaise
- 2 (8-ounce) cans diced water chestnuts, drained
- 3 cups shredded cheddar cheese
Glaze
- 4 tbsp butter, melted (I use salted)
- 1 tbsp Dijon mustard
- 1 tbsp honey
- 1/8 tsp garlic powder
- 1 tsp dried parsley
Instructions
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Preheat oven to 350°F.
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In a large bowl, combine the chicken, celery, almonds, chopped onion, lemon juice, cayenne, salt, pepper, mayonnaise, water chestnuts, and cheddar. Stir until well combined.
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Carefully slice open the 12-pack of Hawaiian rolls. Place the bottoms in a baking dish (an 11-inch by 7-inch works well) and fill each roll with a heaping scoop of chicken salad.
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Replace the tops of the rolls.
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Whisk the glaze ingredients in a small bowl. Brush the glaze over the tops of the rolls, reserving any extra to pour over before serving. Sprinkle additional cheddar on top if desired.
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Cover with foil and bake for 12 minutes. Remove the foil and bake uncovered for about 10 more minutes, until the cheese is melted and the tops are lightly browned. Serve warm.
Carbohydrates: 21 g
Protein: 24 g
Fat: 41 g
Tried this recipe?
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