Recipe: Avocado Hummus Chicken Sliders

Please a crowd with these easy, flavor-packed mini-sandwiches. Just cook some chicken, and jazz up some purchased hummus with avocado, capers and olives for a slider that keeps the party going.

Total time: 40 minutes; 20 minutes active

Servings: 8


  • 4 small boneless skinless chicken breast halves
  • 1/2 teaspoon coarse salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon dried thyme
  • 1/2 cup prepared hummus
  • 1/2 large avocado
  • 1 tablespoon capers, drained
  • 2 large Kalamata olives, chopped
  • 8 whole wheat slider buns or whole wheat dinner rolls
  • 16 spinach leaves


  1. Heat oven to 400°F. Lightly oil a sheet pan.
  2. Cut each chicken breast portion in half to make two even, slider-sized portions and place the chicken on the pan. Sprinkle with salt, pepper and thyme. Roast for 20 minutes, until an instant read thermometer inserted in the thickest part of a breast reads 165°F and the juices run clear. Cool the chicken on a rack until cool enough to handle.
  3. Halve the avocado, remove the pit, and cut the flesh, still inside the skin, into dice and scoop into a medium bowl Add hummus, capers and olives and stir.
  4. On each bun, place a couple of spinach leaves, a piece of chicken, and top with about 3 tablespoons of the hummus mixture. Cover with the top half of the bun, using a toothpick to hold it together, if desired. Place sliders on a platter and serve.

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