Chicken sliders with mozzarella and tangy fennel salad

Chicken sliders with mozzarella and tangy fennel salad

Source : Chop The Chicken Very Finely Combine The Chicken With The Grated Red Onion Parsley Nando S Peri-peri Sauce And Toasted Breadcrumbs Allow The Mixtur...

PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings

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at : January 30, 2026

Step:

  1. Chop the chicken very finely.

  2. Combine the chicken with the grated red onion, parsley, Nando’s PERi-PERi sauce and toasted breadcrumbs. Allow the mixture to sit for 30 minutes before rolling into golf ball sizes

  3. Heat the oil to a medium heat.

  4. Place the balls in the pan, press them down to make a patty shape and cook until browned and cooked through (about 3 minutes a side).

  5. To make the fennel salad, toss together the fennel, halve and chopped tomatoes, the granadilla pulp and yoghurt. Season with salt and pepper and toss.

  6. Halve the buns and toast lightly before adding the chicken patty topped with torn mozzarella and the tangy fennel salad.

Ingredients

  1. 2 Tbsp Sunflower oil
  2. 3 Chicken fillets
  3. 3 Chicken thighs, bones removed
  4. 1 Red onion, grated
  5. 3 Tbsp Roughly chopped parsley
  6. 1/4 Cup (60 ml) Nando’s medium PERi-PERi sauce
  7. 100 g Toasted breadcrumbs
  8. 125 g Mozzarella
  9. 8 Cocktail buns
  10. Fennel salad
  11. 1 Fennel bulb, thinly shaved into ribbons
  12. 100 g Cherry/Rosa/baby tomatoes, halved
  13. 3 Tbsp tomatoes, roughly chopped
  14. 3 Granadillas
  15. 5 Tbsp Plain yoghurt
  16. to taste Salt

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