Chicken and Waffle Sandwiches

Photo: Johnny Autry; Styling: Mary Clayton Carl
Breakfast meets dinner in this play on the Southern favorite.

Yield:

Serves 4

Recipe from

Nutritional Information

Calories 355
Fat 19.5 g
Satfat 2 g
Monofat 7.6 g
Polyfat 7.4 g
Protein 16.3 g
Carbohydrate 33.5 g
Fiber 6.6 g
Cholesterol 39 mg
Iron 2 mg
Sodium 739 mg
Calcium 32 mg

Ingredients

4 slices lower-sodium bacon, halved crosswise
3 tablespoons canola mayonnaise
1 tablespoon low-fat buttermilk
1 teaspoon cider vinegar
1/4 teaspoon sugar
1/4 teaspoon garlic powder
1/8 teaspoon freshly ground black pepper
8 frozen whole-grain waffles, toasted
6 ounces thinly sliced, lower-sodium deli chicken breast
8 (1/4-inch-thick) slices ripe tomato
4 Boston lettuce leaves

Preparation

1. Cook bacon in a large nonstick skillet over medium heat until crisp. Drain on paper towels.

2. Combine mayonnaise and the next 5 ingredients (through black pepper) in a small bowl.

3. Spread mayonnaise mixture evenly over 4 waffles. Divide chicken, bacon, tomato, and lettuce evenly among servings. Top with remaining waffles.

Note:

Laraine Perri,

December 2011