A small, mild chicken and cheddar slider served with thin cucumber half-moons for a practical school lunch.
$2.21
Per Serving
$2.21
Total
10 min
Prep
10 min
Cook
0 min
Difficulty
easy
Servings
Cooked boneless, skinless chicken breast · 2 Ounce
PERDUE® SHORTCUTS® NAE Fully Cooked Original Carved Chicken Breast Strips (opens in a new tab)
25%
8%
8%
6%
1%
0%
0%
Cutting Board
Kitchen knife
Spoon
Bowl
Lunch container
gel packCutting BoardKitchen knifeCut 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.
SpoonBowlStir 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.
Kitchen knifeCut 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.
Lunch containergel packFor 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.
Rating and review tools are unavailable right now.
Add meals that share its groceries.
