10m$1.75Kids Chicken and Cheese Slider with Cucumber
A small, mild chicken and cheddar slider served with thin cucumber half-moons for a practical school lunch.
- Cuisine
- American
Shopping options
Cooked boneless, skinless chicken breast
2 Ounce
Kroger® Frozen Fully Cooked Boneless Skinless Diced Chicken Breast
9%
Dijon mustard
0.13 Teaspoon
Maille Original Dijon Mustard
0%
Mayonnaise
2 Teaspoon
Blue Plate® Real Mayo
1%
Store-bought slider bun
1 Count
Pepperidge Farm Soft White Slider Buns
8%
Mini cucumber
1 Count
Private Selection® Seedless Mini Cucumbers
13%
Mild cheddar cheese
0.5 Ounce
Kroger® Mild Cheddar Sliced Cheese
8%
Lemon juice
0.25 Teaspoon
Kroger® 100% Lemon Juice
0%
Cost Summary
· only what you use
per serving · 1 serving
Cook this recipe
- Store-bought slider bun-1 count
- boneless, skinless chicken breast-2 ounces
- Mild cheddar cheese-0.5 ounces
- Mayonnaise-2 teaspoons
- Lemon juice-0.25 teaspoons
- Dijon mustard-0.13 teaspoons
- Mini cucumber-1 count
Cut the chicken breast into 1/4-inch, easy-to-chew pieces. Cut the cheddar to fit the bun. Slice the cucumber lengthwise, place both halves cut-side down, and cut them crosswise into thin, 1/8-inch half-moons.
Use the knife carefully and check the cooked chicken for any small bones before cutting.
Stir the mayonnaise, Dijon mustard, and lemon juice together in the small bowl. Fold in the chicken until evenly coated.
Use properly refrigerated cooked chicken.
Split the slider bun. Place the cheddar on the bottom half, add the chicken mixture, and cover with the top half.
Cut the finished slider into two manageable halves. Serve with all the cucumber half-moons as the only side.
Use the knife carefully when cutting the finished slider into halves.
For a packed lunch, place the cucumber in a separate compartment. Keep the slider and cucumber chilled with a frozen gel pack until lunchtime.
Keep the packed slider at 40°F or colder and do not leave it at room temperature for more than 2 hours.
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