What? Chicken salad for breakfast? What?! Yes! This is really happening. And when you try Breakfast Chicken Salad for yourself, you’ll wonder why no one has tried chicken salad for breakfast before! Tender waffles sandwiching cheesy, tangy, savory chicken salad with a drizzle of maple syrup for extra sweetness and smokiness! They say to eat a balanced breakfast, and there’s no better balance of flavors than Breakfast Chicken Salad! This is a quick and easy way to make breakfast unconventional but scrumptious!
Ingredients
- 32 frozen mini waffles
- 1 cup chicken, cooked and shredded
- 1/2 cup real bacon bits
- 1/2 cup red onions, diced
- 1/2 cup mayonnaise
- 1/2 cup marble cheddar cheese, shredded
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 1/2 tablespoons maple syrup
Directions
Step 1 –Preheat the oven to 425 degrees F.
Step 2 –On a large baking sheet, place the mini waffles in a single layer.
Step 3 –Bake the waffles until they are crispy, about 5-6 minutes.
Step 4 –In a medium bowl, combine the chicken, the bacon bits, the onions, and the mayonnaise and stir well.
Step 5 –Add the cheese, the salt, the pepper, and the syrup to the chicken mixture and stir until it is fully combined.
Step 6 –Place a large spoonful of the chicken salad onto each of the baked mini waffles.
Step 7 –Top the chicken salad mixture with the remaining mini waffles.
Step 8 –Serve.