Chicken sliders with mozzarella and tangy fennel salad

Cooking time
  • Chicken
  • Medium
  • That’s pan-fried

Fiery little homemade chicken burgers with melt-in the mouth mozzarella.

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  • 2 Tbsp Sunflower oil
  • 3 Chicken fillets 
  • 3 Chicken thighs, bones removed
  • 1 Red onion, grated
  • 3 Tbsp Roughly chopped parsley
  • ¼ Cup (60ml) Nando’s PERi-PERi sauce
  • 100g Toasted breadcrumbs
  • 125g Mozzarella  
  • 8 Cocktail buns

Fennel salad

  • 1 Fennel bulb, thinly shaved into ribbons
  • 100g Cherry/Rosa/baby tomatoes, halved
  • 3 Tbsp tomatoes, roughly chopped
  • 3 Granadillas
  • 5 Tbsp Plain yoghurt
  • Salt to taste 


  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.

Try our sauces

You can try some other sauces with this recipe - we recommend the following:

Dial up: Hot PERi-PERi sauce

Dial down: Garlic PERi-PERi sauce