Chicken Waffle Bowl

Name: Chicken Waffle Bowl
Yield: 1 serving, 1 filled waffle bowl (362 g) servings

servings

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Ingredients

Maple Dressing

1 cups Kraft Honey Mustard Dressing

1 cups Maple syrup

Coleslaw

1-1/2 qt. Coleslaw blend (cabbage slaw mix)

1/4 qt. Granny Smith apples, julienned

1/4 qt. Radicchio, shredded

2 cups Red onions, small dice

2 cups Italian parsley, chopped

Kale Mix

1 cups Olive oil

1 cups Garlic, chopped

1 cups Bacon, cooked, crumbled

1 qt. Kale, washed, stems removed

Bowl assembly

1/4 qt. Waffle-ice cream cone batter

2 each Frozen breaded chicken tenders, fried, cut into 1-inch-thick slices

Preparation Steps

Maple Dressing:
Mix
Ingredients until blended.
Coleslaw:
Combine
Ingredients.
For each serving:
Heat
1 tsp. (5 mL) oil in saute pan. Add 1 tsp. (5 mL) garlic, 1 Tbsp. (15 mL) bacon and 1 cup (250 mL) kale; cook 1 to 2 min. or just until kale is wilted. Remove from heat.
Cook
1/4 cup (50 mL) waffle batter in waffle-cone maker. Immediately place waffle in 6-inch bowl; press down centre of waffle to form bowl shape. (If necessary, use smaller bowl to carefully press waffle into larger bowl.) Remove waffle from bowl.
Combine
2 cups (500 mL) coleslaw, 2 Tbsp. (30 mL) Maple Dressing and 3 oz. (85 g) chicken. Spoon kale mixture into waffle bowl; top with coleslaw mixture.

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