Chicken and Waffle Sandwiches

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Photo: Johnny Autry; Styling: Mary Clayton Carl
Yield:
Serves 4
Laraine Perri
December 2011
RECIPE BY Cooking Light

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

Nutritional Information

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

How to Make It

Step 1

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

Step 2

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

Step 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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