Roasted Chicken Waffles with Avocado, Cheddar and Salsa

Waffle and Wolf
  • Yield: 2 servings


2 servings of waffle batter (reduce sugar by half)
1cup roasted chicken diced into small pieces
A ripe avocado
1cup shredded sharp white cheddar
1 1/2cups finely diced tomato
1/4cup spanish finely chopped onion
1/4cup cilantro finely chopped
2teaspoons salt
1/4teaspoon cayenne
1tablespoon orange juice
2teaspoons lemon juice


For Salsa:

  1. Toss vegetables in a bowl with cilantro, salt, cayenne, orange juice and lemon juice. Can be refrigerated up to one week.

For Waffle:

  1. Coat waffle maker with cooking spray. Evenly distribute 1/2 cup of chicken on top of batter and close maker. Follow waffle makers instruction on cooking.
  2. When waffle is ready, remove from maker and sprinkle 1/2 of cheddar on half of waffle. Cut avocado in half, remove pit and cut flesh into 10 slices. Place five slices of avocado on top of the cheddar. Finally add 1/3-1/2 cup of salsa. Fold waffle in half and serve. Repeat for second waffle.

—Recipe by Daniel Richardson of Waffle and Wolf

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