The classic Southern dish of fried chicken on waffles always struck me as kind of ... awkward. How on earth do you eat it? You'll be left with a pile of bones, which is unappetizing. I thought about this and decided to make my own version - a classic chicken salad, full of large pieces of white meat chicken, on waffles. This is an open faced sandwich that can be eaten out of hand or with a knife and fork. And it's fabulous!
You can use your own chicken that you have cooked yourself in place of the rotisserie chicken if you'd like. I like using chicken breast meat, but dark meat would be delicious too.
You can also change up the salad. Add some chopped bell peppers or zucchini, or add some minced sweet onion. You could even add some small cubes of your favorite cheese. One of the best things about chicken salads is that they can easily be adapted to your taste. When you do make a change, be sure to write it down so you can make your masterpiece again and again.
2 rotisserie chickens, meat removed and cubed
- 3 stalks celery, sliced
- 1/2 cup mayonnaise
- 1/3 cup plain yogurt
- 2 tablespoons Dijon mustard
- 2 tablespoons lemon juice
- 1/2 teaspoon dried thyme leaves
- 8 round frozen waffles, toasted
In a medium bowl, combine the chicken and celery. Add the mayonnaise, yogurt, mustard, lemon juice, and thyme and mix well. Cover the and refrigerate for 1 hour to blend flavors.
Toast the waffles until they are brown and crisp. Top the hot waffles with the cold chicken salad and serve immediately with a glass of iced tea.