This healthier version of a favorite slider still maintains a buffalo sauce flavor. Poaching lean chicken breasts in orange juice keeps fat content low.

Buffalo Chicken Sliders

For blue cheese coleslaw, in a large bowl mash together blue cheese and yogurt with a fork. Stir in mayonnaise, lemon juice, vinegar and garlic powder until well blended. Season to taste with pepper. Add coleslaw; toss to coat. Cover and chill for 1 hour before serving, or until chicken is ready.

In a large skillet, bring chicken and orange juice to a boil over medium-high heat; reduce heat. Simmer, covered, for 15 minutes or until internal temperature reaches 165 degrees. Transfer chicken to a platter. Pour orange juice into a measuring cup, reserving 1/2 cup and discarding remaining orange juice.

For sauce, in a small saucepan combine 1/2 cup reserved orange juice, hot sauce, butter and olive oil. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes or until slightly thickened, stirring occasionally; set aside.

Use two forks to shred chicken. To assemble sliders, divide coleslaw and chicken among rolls. Drizzle with sauce and serve immediately.