My middle daughter created this fun adaptation of a Martha Stewart recipe after requesting free reign to make lunch. Isn’t it nice when your kids want to cook!
Martha’s spicy original was made with boneless chicken breast and served, sans bun, as an entrée; my daughter’s canned chicken, sandwich version takes on a more casual feel and is perfect for a lunch with attitude.
An important consideration in making this dish is the age of your cayenne pepper. While all herbs and spices have more flavor when fresh, this is particularly (dramatically, dangerously) true of cayenne. You can (and probably should) use more if your cayenne is older but be cautious if it is fresh. It was interesting to see Martha’s readers’ comments where some went up to 1 tablespoon (presumably older cayenne?), then others who followed suit felt they’d been pepper sprayed (new cayenne?). If you put a tiny bit of cayenne on the tip of your tongue, you can gauge the level of “bite” it has.
Chicken and Avocado Salsa Sliders
Makes about 8 silders or 4 full sized sandwiches
- 1/4 – 1/2 t cayenne pepper (I used 1/2 t, fairly fresh but not new cayenne)
- 1 t salt
- 1/2 t ground black pepper
- 2 (12.5 oz) cans chunk chicken breast, drained (or equivalent in leftover chicken)
- 2 T olive oil
- 1 medium red onion, finely diced
- Juice from 1/2 lime (about 2 T)
- 1 avocado, pitted, peeled and cut into chunks
- 2 T chopped cilantro (optional)
- In a medium bowl, combine chopped onion, lime juice, cilantro (optional) and avocado chunks.
2. In a small bowl, combine salt, pepper, and cayenne.
3. Drain canned chicken and spread in a single layer on a plate. Sprinkle with spice mixture.
4. In a large skillet, heat oil over medium. Add spiced, canned chicken, and heat until warmed.
5. Place a heaping spoonful of chicken on a slider roll (or two on a full sized bun) and top with salsa.
Enjoy. Perhaps with a Margarita?
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