Curried Chicken Salad Waffle Sandwiches

A new style of curried chicken salad is sandwiched between a new style of bread - biscuits cooked in the waffle maker!

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Servings 4

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( 10 ) Ratings

10 Ratings

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Bake-Off® Contest 42, 2006

Corvilia Carrington Thykkuttathil

Renton, Washington

ingredients 11
Prep Time 30 min
Total Time 30 min

Ingredients

1: can (16.3 oz) Pillsbury® Grands!® Butter Tastin'® Flaky Layers refrigerated biscuits

3: cups cubed cooked chicken (about 1 lb)

1/2: cup finely chopped, peeled jicama

1/2: cup finely chopped celery

1/2: cup chopped cashews

1/3: cup mayonnaise or salad dressing

2: teaspoons Dijon mustard

1: teaspoon curry powder

1: container (6 oz) Yoplait® Original 99% Fat Free lemon burst yogurt

: Salt and pepper, if desired

4: cups mixed salad greens

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Directions

1 In large bowl, mix chicken, jicama, celery and cashews. In small bowl, mix mayonnaise, mustard, curry powder and yogurt. Pour mayonnaise mixture over chicken mixture; gently toss to coat. Add salt and pepper to taste.
2 Heat Belgian or regular waffle maker (to make 2 or 4 waffle sections at a time). Separate dough into 8 biscuits; press or roll each into 4-inch round. Depending on size of waffle maker, place 2 to 4 biscuit rounds at a time in hot waffle maker. Bake 2 minutes or until golden brown. Cool 1 to 2 minutes.
3 Spoon and spread 1 cup chicken mixture onto each of 4 waffles; top with remaining waffles. Cut sandwiches in half; place 2 halves on each individual plate. Serve with mixed salad greens.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Sandwich

Calories: 860
Calories from Fat: 440),

% Daily Value

Total Fat: 48g; 48%
(Saturated Fat 10g, 10% Trans Fat 7g 7% ),
Cholesterol: 100mg; 100%;
Sodium: 1410mg; 1410%;
Total Carbohydrate: 64g; 64%
(Dietary Fiber 3g 3% Sugars 19g 19% ),
Protein: 43g; 43%

% Daily Value*:

Vitamin A: 60%;
Vitamin C: 20%;
Calcium: 20%;
Iron: 30%;

Exchanges:

3 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 4 1/2 Lean Meat; 0 High-Fat Meat; 6 1/2 Fat;