Chicken salad is studded with seedless grapes and combined with herbed waffles in this attractive luncheon presentation. To save time, prepare the salad and waffles ahead, then reheat the waffles in a 350°F oven for about 10 minutes before serving. To complete the dish, serve with chilled asparagus spears drizzled with orange vinaigrette.
Chicken Salad:
5 cups cubed cooked chicken
2 scallions, chopped (white & tender green parts)
½ cup green or red seedless grapes
⅓ cup minced fresh parsley
¼ cup minced fresh basil
¼ cup toasted sliced almonds
¼ cup mayonnaise
2 tablespoons tarragon vinegar
2 teaspoons Dijon-style mustard
Salt & black pepper
Lettuce leaves (optional)
Radicchio leaves (optional)
Herbed Waffles:
1¾ cups all-purpose flour
½ cup minced fresh parsley
¼ cup grated Parmesan cheese
2 scallions, chopped (white & tender green parts)
2 tablespoons minced fresh basil
2 tablespoons minced fresh rosemary
1 tablespoon sugar (optional)
1¾ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
1⅓ cups milk
2 large eggs, at room temperature
3 tablespoons butter, melted
2 teaspoons Dijon-style mustard
Prepare the salad: In a medium-size bowl, combine the chicken, scallions, grapes, parsley, basil, and almonds. In a small bowl, whisk together the mayonnaise, vinegar, and mustard until well blended. Add this mixture to the chicken mixture, tossing to coat. Season to taste with salt and pepper. Cover with plastic wrap and set aside at room temperature while preparing waffles.
Prepare the waffles: Preheat the oven to 200°F. Preheat a waffle iron. In a medium-size bowl, combine the flour, parsley, cheese, scallions, basil, rosemary, sugar if desired, baking powder, baking soda, and salt.
In another medium-size bowl, whisk together the milk, eggs, butter, and mustard. Pour this mixture into the dry ingredients, stirring to form a smooth batter.
Lightly grease or spray the grids of the waffle iron. Follow the manufacturer’s instructions, or spoon about ⅓ cup batter (amount varies with size of iron) onto the hot iron and spread it almost to the corners of the grids. Close the lid and bake for 2 to 3 minutes, or until the waffles are golden brown, their edges look dry, and they do not stick to the grids. Transfer the baked waffles to the oven, placing them directly on the rack so they will stay crisp. Repeat with the remaining batter.
Arrange the waffles and lettuce leaves on individual serving plates. Spoon the chicken salad over the lettuce. Makes 9 waffles.