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!

  • prep time 30 min
  • total time 30 min
  • ingredients 11
  • servings 4

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
  • 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;
    Carbohydrate Choices:
    4
    *Percent Daily Values are based on a 2,000 calorie diet.
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