Fried Chicken Sliders with Lemony Sugar Snap Pea Slaw

1 dozen fried chicken tenders (cook from frozen or buy from your favorite fast food chicken place)
1 box Hawaiian sweet rolls (12 to 16 rolls per pan)
1 16-ounce bag tri-color coleslaw mix
1 8-ounce bag sugar snap peas, fresh not frozen
1/2 cup mayonnaise (recommend: Duke’s)
1/2 tablespoon Dijon mustard
2 tablespoons lemon juice
2 tablespoons dill, freshly chopped
2 tablespoons parsley, freshly chopped
1/2 teaspoon red pepper flakes
Salt and pepper, to taste

Thinly slice sugar snap peas. Mix with the coleslaw, mayonnaise, Dijon mustard, lemon juice, dill, parsley, pepper flakes, and salt and pepper. Let sit 30 minutes in the refrigerator to combine. Cut the Hawaiian sweet rolls in half and lightly toast. Cut the chicken tenders in halves or thirds and distribute among the bottom half of the roll, then top each roll with around 2 tablespoons of slaw mixture before you add the tops.

We enjoy experimenting with different slaws for summer sliders. Substitute the sugar snap peas with blue cheese and change the dill to chives, or change sugar snap peas to avocado and change the dill to cilantro! Serve with pickles and chips.

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