Chicken & Waffle Salad

A delightful combination of crispy fried chicken, crunchy waffle croutons, and fresh greens, all tossed in a sweet and tangy maple vinaigrette. Perfect for a unique weeknight dinner or a fun weekend brunch.

Chicken & Waffle Salad

Cook time: 45 minutes

Servings: 4

Ingredients

  • 2 pieces chicken breast
  • 1 cup buttermilk
  • 1 cup all-purpose flour
  • 1 teaspoon paprika
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon onion powder
  • 0 salt to taste
  • 0 black pepper to taste
  • 0 vegetable oil for frying
  • 2 frozen waffles toasted and cut into cubes
  • 0.25 cup olive oil
  • 2 tablespoons maple syrup
  • 1 tablespoon Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 0 salt to taste
  • 0 black pepper to taste
  • 6 cups mixed greens
  • 0.5 cup cherry tomatoes halved
  • 0.25 cup red onion thinly sliced
  • 0.5 cup carrot shredded
  • 0.25 cup almonds optional

Instructions

  1. Place the chicken breasts in a bowl with the buttermilk and let marinate for at least 30 minutes or up to 4 hours in the refrigerator.
  2. In another bowl, combine the flour, paprika, garlic powder, onion powder, salt, and pepper.
  3. Remove the chicken from the buttermilk and dredge in the flour mixture, coating evenly.
  4. Heat vegetable oil in a skillet over medium heat. Once hot, fry the chicken breasts for about 5-6 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and let it rest on a paper towel-lined plate. Slice into strips once slightly cooled.
  5. Toast the waffles according to the package instructions. Cut the toasted waffles into bite-sized cubes to make the croutons.
  6. In a small bowl, whisk together the olive oil, maple syrup, Dijon mustard, apple cider vinegar, and a pinch of salt and pepper until well combined.
  7. In a large salad bowl, toss together the mixed greens, cherry tomatoes, red onion, shredded carrots, and almonds (if using).
  8. Add the sliced chicken strips and waffle croutons on top of the salad.
  9. Drizzle the maple vinaigrette over the salad just before serving. Toss gently to coat all the ingredients evenly.
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