I decided to make cheese-stuffed waffles to harken to Brazilian Cheese Bread, and found this fascinating Brazilian Chicken Salad that I thought would be fantastic on top of the waffles. I really love the salad, and there is a lot leftover, so there will be some in my lunch tomorrow, at least! The kids thought that the red onion was a bit much, but I thought that it was necessary.
I am looking forward to deciding where we will find waffle inspiration next!
Cheesy Waffles with Brazilian Chicken Salad
2 c flour
4 tsp baking powder
1 3/4 c skim milk
1/2 c oil
8 slices Mozzarella cheese
Brazilian Chicken Salad
2 c chopped chicken breast, cooked and cubed (I used rotisserie chicken)
1 can corn, drained
1 c frozen peas, thawed
1 green apple, cubed
1/3 c raisins
1/2 small red onion, diced
1 1/2 c non-fat plain yogurt
1/2 c Miracle whip
3 c shoestring french fried potatoes (don't leave these out!)
Prepare the waffle batter by mixing together all ingredients but the cheese. Preheat a waffle iron. Place a small amount of waffle batter on the preheated iron, just enough to cover the bottom.
Place a slice of cheese on top of the layer of batter and spoon on just enough more batter to cover the cheese.
Continue cooking the waffles until all the batter is used, and keep warm by placing foil over them on a plate (or, if available, have an oven set to warm to keep them in).
Meanwhile, make the chicken salad. Cook the french fries according to directions on the bag (I cooked about half a bag, which was approximately 3 c). Combine all other ingredients in a large bowl, stirring to coat with the yogurt and Miracle whip. When the french fries are cooked, stir about half of them into the salad. (This makes extra salad. You could cut the recipe in half if you don't want leftovers. I do)
To serve, place a scoop of salad on top of a waffles, and sprinkle a few of the remaining french fries on top. Enjoy.