BBQ Chicken Salad Sliders Recipe

These delicious BBQ Chicken Salad Sliders combine tender shredded chicken tossed in smoky-sweet BBQ sauce with cheddar, bacon, corn and red onion, all piled onto soft Hawaiian rolls for the perfect summer slider.

This post was sponsored by King’s Hawaiian.

One bite of King’s Hawaiian Smoked Bacon BBQ Sauce is an invitation to get creative in the kitchen. The sauce delivers a balanced combination of sweetness, smoke and savory bacon flavor that pairs especially well with shredded chicken. For this recipe, I swapped traditional mayonnaise-based chicken salad for a lighter, zesty BBQ-style salad and served it as sliders on soft, slightly sweet Hawaiian rolls.

These BBQ Chicken Salad Sliders are ideal for warm-weather gatherings—the salad can be made ahead, served chilled or at room temperature, and assembled right before serving. I like to add fresh corn, sharp cheddar and diced red onion for texture and brightness, plus crumbled bacon for an extra punch of savory flavor. A small amount of chopped cilantro adds a fresh herb note, but it’s optional if you prefer a milder herb profile.

Whether you’re packing these for a picnic, bringing them to a backyard barbecue, or serving them at a poolside party, the sliders are easy to share and appeal to both kids and adults. For a little extra flair, brush the split rolls with melted butter and warm them briefly, or drizzle a touch more BBQ sauce over the top just before serving.

Ingredients

• 2 cups cooked, shredded chicken breast
• 1/4 cup King’s Hawaiian Smoked Bacon BBQ Sauce (or your favorite BBQ sauce)
• 1/2 cup cooked, crumbled bacon
• 1/2 cup corn kernels (fresh off the cob or drained from a can)
• 1/2 cup grated cheddar cheese
• 1/2 cup red onion, diced
• 2 tablespoons cilantro, chopped (optional)
• 1 package (12 count) King’s Hawaiian Dinner Rolls

Instructions

1. In a large bowl, combine the cooked, shredded chicken with the BBQ sauce until the chicken is evenly coated.

2. Add the crumbled bacon, corn, grated cheddar, diced red onion and chopped cilantro. Stir gently to combine so the ingredients remain a bit chunky for texture.

3. Chill the mixture in the refrigerator if you prefer the sliders served cold, or keep it at room temperature if serving shortly after mixing.

4. Slice the Hawaiian dinner rolls through the middle. For extra flavor and a warm finish, brush the cut sides lightly with melted butter and toast them face-down on a hot griddle for about 1–2 minutes until just golden.

5. Spoon the BBQ chicken salad onto the bottom halves of the rolls, replace the tops, and serve immediately. If desired, drizzle a little more BBQ sauce over each slider before serving.

I personally like to drizzle an extra touch of the smoked bacon BBQ sauce over the sliders for that amplified sweet-and-smoky finish. It’s optional but delicious.

More chicken salad recipes

If you enjoy these BBQ Chicken Salad Sliders, try other simple and satisfying chicken salad variations. Below are a few popular styles you can make at home for sandwiches, pitas or sliders.

Notes, tips and storage

• Make-ahead: The chicken salad holds well in the refrigerator for up to 3 days. Keep the rolls separate and assemble just before serving for the best texture.
• Serving ideas: Serve the chicken salad over a bed of greens, in a pita, or scooped into lettuce cups for a lighter option.
• Variations: Swap cilantro for parsley, add a squeeze of lime for brightness, or mix in a little diced apple or grapes for a sweet crunch.
• To warm rolls: Brush cut roll surfaces with melted butter and toast lightly to enhance flavor and texture.

Nutrition Facts (per slider, approximate)

• Calories: 80 kcal (4% DV)
• Carbohydrates: 4 g (1% DV)
• Protein: 6 g (12% DV)
• Fat: 3 g (5% DV)
• Saturated Fat: 1 g (5% DV)
• Cholesterol: 24 mg (8% DV)
• Sodium: 179 mg (7% DV)
• Sugar: 2 g (2% DV)