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Curried Chicken Salad Waffle Sandwiches

Prep 30 min
Total 30 min
Ingredients 11
Servings 4

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

By Pillsbury Kitchens

Updated October 10, 2016

Bake-Off® Contest 42, 2006

Corvilia Thykkuttathil

Renton, Washington

Make with

Pillsbury Biscuits

Ingredients

can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated Butter Tastin'™ biscuits

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

teaspoons Dijon mustard

teaspoon curry powder

container (6 oz) Yoplait® Original yogurt lemon burst

Salt and pepper, if desired

cups mixed salad greens

Steps

Hide Images

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 Facts

Serving Size: 1 Sandwich

Calories: 810
Calories from Fat: 370

% Daily Value

Total Fat: 41g; 63%
Saturated Fat 11g 54% Trans Fat 0g
Cholesterol: 100mg; 33%
Sodium: 1220mg; 51%
Potassium: 580mg; 17%
Total Carbohydrate: 67g; 22%
Dietary Fiber 3g 12% Sugars 17g
Protein: 43g

% Daily Value*:

Vitamin A: 70%; 70%
Vitamin C: 8%; 8%
Calcium: 10%; 10%
Iron: 30%; 30%

Exchanges:

3 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 4 1/2 Lean Meat; 0 High-Fat Meat; 5 Fat;