Fried Chicken Salad on Pecan-Maple Waffles, or use to top crackers or . . .

     

     Hmmm, what to do with two leftover fried chicken breasts? Yes, we like cold chicken but I was dying to try fried chicken salad, and even more intrigued to serve it on a waffle. I’ve yet to eat fried chicken and waffles so thought this was a chance to combine the two in a somewhat offbeat way. Despite the fact that our ancient waffle iron didn’t crisp the waffles as much as I wanted (not to despair, I popped them in the toaster), it was an interesting and yummy combo.

     We used the leftover chicken salad on crackers as tonight’s dinner appetizer. The salad would be equally good on a biscuit, a croissant or sandwiched between two slices of bread.

Fried Chicken Salad

2 cold fried chicken breasts, cut into small pieces (about 3 cups)

About ½ cup mayonnaise, more or less  

3 to 4 tablespoons whole-grain mustard

Dash or two of hot sauce, such as Tabasco®

2 stalks celery, finely diced

¼ cup finely chopped onions

3 to 4 tablespoons chopped fresh parsley

2 to 3 tablespoons minced chives

Kosher salt and freshly ground black pepper to taste

1. Add chopped chicken and remaining ingredients to a large bowl. Mix, adding more mayonnaise or mustard as needed. Taste and adjust seasonings as needed.
   
   
   
   
2. Serve sandwiches between Pecan-Maple Waffles (recipe follows), biscuits, croissants or bread slices, or spread on crackers. 

Pecan-Maple Waffles

2 tablespoons of maple syrup

7-Up or milk, a little less than a cup — I used 7-Up

2 cups baking mix, homemade or commercial

1 egg, beaten

¼ to ⅓ cup chopped pecans

1. Pour maple syrup into a 1-cup measure; add either 7-Up or milk to equal 1 cup
2. Add all ingredients to a mixing bowl and blend.
   
3. Bake on a waffle iron, according to manufacture’s directions.

Recipes without photos . . . 

Fried Chicken Salad

2 cold fried chicken breasts, cut into small pieces (about 3 cups)

About ½ cup mayonnaise, more or less  

3 to 4 tablespoons whole-grain mustard

Dash or two of hot sauce, such as Tabasco®

2 stalks celery, finely diced

¼ cup finely chopped onions

3 to 4 tablespoons chopped fresh parsley

2 to 3 tablespoons minced chives

Kosher salt and freshly ground black pepper to taste

1. Add chopped chicken and remaining ingredients to a large bowl. Mix, adding more mayonnaise or mustard as needed. Taste and adjust seasonings as needed. 
2. Serve sandwiches between Pecan-Maple Waffles (recipe follows), biscuits, croissants or bread slices, or spread on crackers. 

Pecan-Maple Waffles

2 tablespoons of maple syrup

7-Up or milk, a little less than a cup — I used 7-Up

2 cups baking mix, homemade or commercial

1 egg, beaten

¼ to ⅓ cup chopped pecans

1. Pour maple syrup into a 1-cup measure; add either 7-Up or milk to equal 1 cup
2. Add all ingredients to a mixing bowl and blend.
3. Bake on a waffle iron, according to manufacture’s directions.