Options

Format:
Include:
PRINT
Photo: Johnny Autry; Styling: Mary Clayton Carl Photo by: Photo: Johnny Autry; Styling: Mary Clayton Carl

Chicken and Waffle Sandwiches

Breakfast meets dinner in this play on the Southern favorite.

Cooking Light DECEMBER 2011

  • Yield: Serves 4

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.

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
advertisement

Go to full version of

Chicken and Waffle Sandwiches recipe

advertisement