Honeycrisp Apple Salsa Chicken Sliders

Everyone loves a good slider, but this one takes the cake! We’ve infused chicken with a maple ginger cider, then serve the sliders with a cranberry pumpkin aioli and our Honeycrisp Apple Salsa. It’s a taste of fall in every bite!

Honeycrisp Apple Salsa Chicken Sliders

Honeycrisp Apple Salsa Chicken Sliders

Have a taste of fall with every bite of our Honeycrisp Apple Salsa Chicken Sliders. The cranberry pumpkin aioli is amazing!

Recipe by Chef Nate
0 from 0 votes
Course: Appetizers, Main


Prep time


Cook time




  • 4 chicken breasts, trimmed

  • 4 tablespoons canola oil

  • 1/2 cup romaine hearts, chopped

  • 4 tablespoons cilantro, chopped

  • 1/3 cup butter

  • 8 brioche slider buns

  • 1 container Crazy Fresh Honeycrisp Apple Salsa

  • Marinade
  • 3 tablespoons maple syrup

  • 6 tablespoons soy sauce

  • 1/2 cup olive oil

  • 1 tablespoon ginger, minced

  • 1/8 teaspoon black pepper

  • 2 tablespoons apple cider vinegar

  • 4 tablespoons Crazy Fresh Diced White Onions

  • Pumpkin Aioli
  • 3/4 cup mayonnaise

  • 4 tablespoons pureed pumpkin

  • 2 tablespoons cranberry jelly

  • 1 teaspoon garlic, freshly chopped

  • 1/2 teaspoon lemon juice

  • 1/2 teaspoon salt

  • 1/8 teaspoon black pepper


  • Cut chicken into 2.5oz portions, small enough to fit on a slider bun.
  • Using a blender, combine all marinade ingredients together and blend until smooth.
  • Pour marinade over chicken, and let sit for at least 2 hours.
  • Preheat oven to 400º.
  • Using a medium-sized sauté pan, sear chicken in canola oil.
  • Whisk all aioli ingredients together until smooth, and set aside.
  • Place chicken into preheated oven, and cook until cooked through.
  • Chop up romaine lettuce and mix with cilantro.
  • Toast the slider buns using the butter until golden brown on both sides.
  • Place aioli on both sides of the toasted buns. Then place romaine and cilantro blend on the bottom bun, top with chicken, and finish with Honeycrisp Apple Salsa.
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