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Pulled Chicken and Spicy Slaw

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  • Level: Easy
  • Total: 45 min
  • Active: 45 min
  • Yield: 4 servings
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1/2 cup mayonnaise

1/2 cup sour cream 

1/4 cup your favorite hot sauce or wing sauce, such as Tabasco Buffalo 

2 tablespoons ranch dressing mix, from packet, such as Hidden Valley 

1 rotisserie chicken, skin removed, meat pulled 

Spicy Slaw:

One 2-pound green cabbage, thinly sliced

2 to 3 shredded carrots (about 1 cup) 

2 ears corn, kernels removed, quickly sauteed in a pan 

1 bunch green onions, white and light green parts only, thinly sliced 

1/4 cup finely chopped chives 

1 small red bell pepper, seeded and small diced 

1/3 cup red wine vinegar 

2 tablespoons honey 

2 tablespoons whole-grain Dijon mustard 

Zest and juice of 1 lime 

Pinch crushed red pepper flakes 

1/2 teaspoon hot sauce, such as Tabasco 

Kosher salt and freshly ground black pepper 

Kosher salt and freshly ground black pepper

1/3 cup olive oil 

8 slider buns, toasted 


  1. For the chicken: Mix together the mayonnaise, sour cream, hot sauce and ranch dressing mix in a large bowl. Add the shredded chicken and toss to coat.
  2. For the slaw: In a large mixing bowl, combine the cabbage, carrots, corn, green onions, chives and red pepper. In a small mixing bowl, whisk together the vinegar, honey, Dijon, lime zest and juice, red pepper flakes, hot sauce and some salt and pepper. Slowly add the olive oil, whisking until emulsified. Add half of the dressing to the slaw and toss well¿refrigerate and reserve the remaining dressing for another use.
  3. To each slider bun, add a heaping portion of the pulled chicken and top with a scoop of the slaw.
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