Open Faced Birdie & Parsnips Grape Salad
By
Diane Atherton
@DeeDee2011
1
This quick and easy dish is a fruity chicken salad (purchased from the deli) served on top of a sweet, light and crispy cornbread waffle.
Sure to please at your next brunch or luncheon.
Hope you enjoy!
Ingredients
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211 oz containers of premium chunky chicken salad with grapes, from deli
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PARSNIP PECAN CORNBREAD WAFFLES
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1(8.5-oz) pkg jiffy corn muffin mix or corn muffin mix you prefer
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1 largeegg, plus 1 egg white
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2 Tbspvegetable oil
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1/4 cplus 2 tbsp milk
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1/4 cplus 2 tbsp club soda
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1/4 ctoasted pecans, coarsely chopped
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1/4 cparsnip, grated
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·fruit for garnish, optional
How to Make Open Faced Birdie & Parsnips Grape Salad
- If you can't find a chicken salad with grapes already in it, you can simply add grapes.
- Heat waffle iron.
- Put cornbread mix in medium size mixing bowl.
- Whisk the egg white until it forms a nice meduim stiff peak; set aside.
- Add remaining ingredients to cornbread mix (except for the egg white) and blend. Batter will be lumpy. Fold in egg white.
- Spray waffle iron with PAM. Add about 2 ice cream scoops of batter per waffle. (NOT a heaping spoonful). This will make smaller odd shaped (kinda round) waffles. If you like a solid round or square waffle by all means add enough batter to the waffle iron to make them.
- Cook in iron until they stop steaming, remove and top with chicken salad. Garnish plate with fruits of your liking. Enjoy!
- NOTE: I used a Krups Belgium Waffle Iron. You could certainly use a regular waffle iron, the waffle would only be thinner and you could probably make double what I made with the Belgian Waffle Iron.