Mango chutney & chicken sliders

Top these chicken sliders with mango chutney, red onion, chilli and cucumber salad, and a mint & yogurt dressing. They make fabulous finger food for summer

  • Prep:20 mins
    No cook
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 632
  • fat 33g
  • saturates 5g
  • carbs 36g
  • sugars 15g
  • fibre 6g
  • protein 44g
  • salt 2.1g


  • 100ml natural yogurt
  • 3 tbsp mayonnaise
  • ½ small bunch mint, leaves picked and finely chopped
  • 1 small red onion, finely chopped
  • 1 small red chilli, deseeded and finely chopped
  • ½ cucumber, finely chopped
  • ½ small bunch coriander, finely chopped
  • 1 rotisserie chicken
  • 3 Little Gem lettuces, halved lengthways
  • 4 tbsp mango chutney
  • 4 wholemeal rolls, halved


Roast a chicken

Instead of using shop-bought rotisserie chicken, roast one and leave to cool before shredding. Any leftovers can be kept for two days covered in the fridge.


  1. Mix the yogurt, mayonnaise and mint together in a small bowl, then season and set aside. Combine the red onion, chilli, cucumber and coriander in a separate bowl.

  2. Slice and shred the chicken (keep the bones for stock). Serve with the yogurt sauce, onion and cucumber salad, lettuce, mango chutney and wholemeal rolls for making sliders, and eat any extra chicken with the salad on the side.

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