This picture looks like a waffle, but looks can be deceiving. It’s actually a biscuit. This recipe comes from Pillsbury. It was an entry from Corvilia Carrington Thykkuttahil in Pillsbury’s 2006 Bake Off Contest. For the sandwich, she uses Grand’s Flaky Layer Biscuits cooked in a waffle maker. I just recently bought a bunch of the Grands biscuits because our Albertson’s had a great sale on them. I remembered this recipe that I had printed off a while ago and thought it would be another great way to use my biscuits. I was surprised at how well this worked. I love this whole idea. This sandwich was good. However, I do think there was to much curry in the chicken salad. The curry took over the salad and you couldn’t really taste the other ingredients. I’d reduce the curry to 1/2 tsp next time. You could always use this idea and fill it with a favorite chicken salad recipe of you own. I think it would taste wonderful with a chicken salad that included some diced apples and pecan, maybe even sugared pecans. Either way, we need to try to cook your biscuits in your waffle maker. I used a Belgian waffle maker that had 2 (approximately 4 inch waffles) and it worked perfectly. For me this also made more salad that needed for the 4 sandwiches. I would say you could actually get 6 sandwiches out of the salad. They are also VERY filling.
Also thanks to My Finds Online
! I recently discovered they listed me as one of the top 25 recipe blogs for 2009! Thanks Amanda!
Curried Chicken Salad Waffle Sandwiches
1 can (16.3 oz) Pillsbury® Grands!® Butter Tastin’® Flaky Layers refrigerated biscuits (I used the buttermilk flaky layers)
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.