3 cups cubed cooked chicken (about 1 lb)
1/2 cup finely chopped, peeled jicama (I didn’t add this, didn’t have any)
1/2 cup finely chopped celery
1/2 cup chopped cashews
1/3 cup mayonnaise or salad dressing (I used mayo)
2 teaspoons Dijon mustard (I used honey dijon)
1 teaspoon 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
4 cups mixed salad greens (I used romaine)
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. Serve with mixed salad greens.