Chicken Waffle Bowl
17 ingredients
17 steps
Ingredients
- Maple Dressing
- 1 cup KRAFT Honey Dijon Dressing
- 1 cup maple syrup
- Coleslaw
- 1-1/2 gal. coleslaw blend (cabbage slaw mix)
- 1 qt. Granny Smith apples, julienned
- 1 qt. radicchio, shredded
- 2 cups red onions, small dice
- 2/3 cup fresh Italian parsley, chopped
- Kale Mix
- 1/3 cup olive oil
- 1/3 cup garlic, chopped
- 1 cup OSCAR MAYER Bacon Pieces
- 1 gal. kale, washed, stemmed
- Bowl assembly
- 1 qt. waffle-ice cream cone batter
- 32 each frozen breaded chicken tenders, fried, cut into 1-inch-thick slices
Directions
-
1Maple Dressing: Mix ingredients until blended.
-
2Coleslaw: Combine ingredients.
-
3For each serving: Heat 1 tsp.
-
4oil in saute pan.
-
5Add 1 tsp.
-
6garlic, 1 Tbsp.
-
7bacon and 1 cup kale; cook 1 to 2 min.
-
8or just until kale is wilted.
-
9Remove from heat.
-
10Cook 1/4 cup waffle batter in waffle-cone maker.
-
11Immediately place waffle in 6-inch bowl; press down center of waffle to form bowl shape.
-
12(If necessary, use smaller bowl to carefully press waffle into larger bowl.)
-
13Remove waffle from bowl.
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14Combine 2 cups Coleslaw, 2 Tbsp.
-
15Maple Dressing and 3 oz.
-
16chicken.
-
17Spoon kale mixture into waffle bowl; top with coleslaw mixture.
Products Matching These Ingredients
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