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Chicken Waffle Bowl

KraftYFM-Recipe-39113-WOF-YFM-1024x900-E-v0-waffle

Yield:

16 servings, 1 filled waffle bowl (362 g) each
Ingredients Weights Measures
Maple Dressing
Kraft Honey Mustard Dressing 8 fl oz [225 g] 1 cup [250 mL]
maple syrup 11 oz. [310 g] 1 cup [250 mL]
Coleslaw
coleslaw blend (cabbage slaw mix) 3 lb. [1.4 kg] 1-1/2 gal. [6 L]
Granny Smith apples, julienned 1 lb. [450 g] 1 qt. [1 L]
radicchio, shredded 5.6 oz. [159 g] 1 qt. [1 L]
red onions, small dice 11 oz. [310 g] 2 cups [500 mL]
Italian parsley, chopped 1.4 oz. [40 g] 2/3 cup [150 mL]
Kale Mix
olive oil 2.5 fl oz [70 g] 1/3 cup [75 mL]
garlic, chopped 1.6 oz. [45 g] 1/3 cup [75 mL]
bacon, cooked, crumbled 4 oz. [115 g] 1 cup [250 mL]
kale, washed, stems removed 1 lb. [450 g] 1 gal. [4 L]
Bowl assembly
waffle-ice cream cone batter 32 fl oz [900 g] 1 qt. [1 L]
frozen breaded chicken tenders, fried,
cut into 1-inch-thick slices
3 lb. [1.4 kg] 32 each

Directions

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.

Kraft Kitchens Tips

Shortcut
Use pre-made waffle bowls.