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Chicken and Waffle Sandwiches

Photo: Johnny Autry; Styling: Mary Clayton Carl
Yield Serves 4
Breakfast meets dinner in this play on the Southern favorite.

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

Nutrition 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

How to Make It

  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.