Curried Chicken Salad Waffle Sandwiches
Calories
Ingredients
- 1 16.3 oz tube Pillsbury® Grands!® Butter Tastin'® Flaky Layers refrigerated biscuits (I used the buttermilk flaky layers)
- 3 cups cubed cooked chicken about 1 lb
- ½ cup finely chopped peeled jicama (I didn't add this, didn't have any)
- ½ cup finely chopped celery
- ½ cup chopped cashews
- ⅓ cup mayonnaise or salad dressing I used mayo
- 2 tsp Dijon mustard I used honey dijon
- 1 tsp curry powder I'd use 1/2 tsp, you can always add more if you think you need it after you taste it
- 1 container 6 oz Yoplait® Original 99% Fat Free lemon burst yogurt
- Salt and pepper if desired
Instructions
- 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.
- 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.
- 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. Makes 4.