This beloved deli staple gets an update with a Szechuan kick and an umami punch. This is a perfect dish for using leftover rotisserie chicken.
TIP: Kewpie mayonnaise is our favorite. This Japanese mayo enhances this dish.
HARDWARE: Mixing Bowl
YIELDS 8-10 servings
PREP & COOK 20 minutes
READY IN 20 minutes
1 cup Just+Add Beer Spicy Szechuan Black Vinegar Ale’d Up Aioli (SEE RECIPE)
1/2 Rotisserie Chicken (cold)
1 stalk Celery (diced)
1/2 small Red Onion (diced)
1 medium Green Apple (diced)
1/4 large Bread & Butter Pickle (diced) or Pickle Relish
1/4 head small Green Cabbage
8-10 Dinner Rolls/ Small Bun/ Hawaiian Sweet Rolls
1 cup Just+Add Beer Ale’d Up Aioli (see recipe)
Salt & Pepper to taste
STEP 1: MAKE AIOLI
Make Just+Add Beer Spicy Szechuan Black Vinegar ALE’D UP AÏOLI
STEP 2: PREP
Dice all ingredients to roughly the same size to create a well-combined chicken salad. Shred cabbage.
STEP 3: COMBINE
Chicken, celery, onion, green apple, bread and butter pickles with 1 cup Just+Add Beer Ale’d Up Aioli.
STEP 4: MAKE SLIDERS
Slice rolls. Add one mounded spoonful of the chicken salad. Top with shredded cabbage.