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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 355
  • Fat: 19.5g
  • Saturated fat: 2g
  • Monounsaturated fat: 7.6g
  • Polyunsaturated fat: 7.4g
  • Protein: 16.3g
  • Carbohydrate: 33.5g
  • Fiber: 6.6g
  • Cholesterol: 39mg
  • Iron: 2mg
  • Sodium: 739mg
  • Calcium: 32mg


  • 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


  1. 1. Cook bacon in a large nonstick skillet over medium heat until crisp. Drain on paper towels.
  2. 2. Combine mayonnaise and the next 5 ingredients (through black pepper) in a small bowl.
  3. 3. Spread mayonnaise mixture evenly over 4 waffles. Divide chicken, bacon, tomato, and lettuce evenly among servings. Top with remaining waffles.
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