Barbacoa chicken sliders with cabbage slaw and peach-feta salad

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Barbacoa chicken sliders with cabbage slaw and peach-feta salad

Barbacoa chicken sliders with cabbage slaw and peach-feta salad

Spicy, <600 Calories, Protein Plus

2 Servings, 760 Calories/Serving

30–40 Minutes

Our barbacoa sauce in these easy sliders brings on the heat, while a fast slaw and a peach-feta salad cool things off.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 3 or 4 boneless skinless chicken thighs (about 10 ounces each)
  • Sunbasket barbacoa (chipotle peppers in gluten-free adobo - tomato paste - maple syrup - Dijon mustard - apple cider vinegar - cinnamon)
  • 3 or 4 sprigs fresh cilantro
  • 1 jalapeño (optional)
  • Slaw dressing base (red onion - fresh garlic - red wine vinegar)
  • 3 ounces shredded Savoy cabbage
  • ½ teaspoon celery seeds
  • 2 peaches
  • 3 or 4 sprigs fresh mint
  • ¼ cup crumbled feta
  • 3 tablespoons roasted pumpkin seeds
  • 4 brioche slider buns

Nutrition per serving

Total Fat 36g (46% DV), Sat. Fat 10g (50% DV), Trans Fat 0g, Cholest. 170mg (57% DV), Sodium 1160mg (50% DV), Total Carb. 66g (24% DV), Fiber 8g (29% DV), Total Sugars 21g (Incl. 3g Added Sugars, 6% DV), Protein 43g
Contains: Milk, Eggs, Wheat, Soybeans


2-serving instructions (4-serving modifications in red)

Wash produce before use


Cook the chicken

  • Pat the chicken dry with a paper towel; season generously with salt and pepper.
In a medium frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the chicken and cook, turning once, until lightly browned and cooked through, 3 to 5 minutes per side. Transfer to a medium bowl to cool. Wipe out the pan. Once the chicken has cooled, using a fork, shred the chicken. Toss the shredded chicken with half the barbacoa and season to taste with salt and pepper. Set aside the remaining barbacoa for serving.
While the chicken cooks and cools, prepare the cabbage slaw.


Make the cabbage slaw

  • Coarsely chop the cilantro.
  • If using, cut the jalapeño in half lengthwise, then remove the stem, ribs, and seeds; cut the jalapeño crosswise into thin half-moons. Wash your hands after handling.
In a medium bowl, stir together the slaw dressing base and 1 tablespoon oil. Add the cabbage, cilantro, celery seeds, and as much jalapeño as you like and toss to combine. Season to taste with salt and pepper.
Let stand while you prepare the peach-feta salad.


Make the peach-feta salad

  • Cut the peaches in half and remove the pits; cut the fruit into ½-inch pieces.
  • Strip the mint leaves from the stems; coarsely chop the leaves.
In a medium bowl, stir together the peaches, mint, feta, pumpkin seeds, and 1 teaspoon oil; season to taste with salt and pepper.


Toast the buns; assemble the sliders

  • Cut the buns in half.
In the same pan used for the chicken, working in batches if needed, add the buns, cut side down, and cook over medium-high heat until toasted, 1 to 2 minutes.
Place the bun bottoms, cut sides up, on a work surface. Top with the chicken and cabbage slaw. Close with the bun tops.


Transfer the sliders to individual plates. Serve the peach-feta salad and any remaining cabbage slaw and barbacoa on the side.