Open Faced Birdie & Parsnips Grape Salad

Diane Hopson Smith


This is an open faced sandwich I created for a sandwich challenge. There were 2 ingredients we had to incorporate into the recipe and they were parsnips and grapes. Then we could use up to 8 additional ingredients.

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!

★★★★★ 1 vote
10 Min
10 Min


11 oz containers of premium chunky chicken salad with grapes, from deli


(8.5-oz) pkg jiffy corn muffin mix or corn muffin mix you prefer
1 large
egg, plus 1 egg white
2 Tbsp
vegetable oil
1/4 c
plus 2 tbsp milk
1/4 c
plus 2 tbsp club soda
1/4 c
toasted pecans, coarsely chopped
1/4 c
parsnip, grated
fruit for garnish, optional


1If you can't find a chicken salad with grapes already in it, you can simply add grapes.
2Heat waffle iron.
3Put cornbread mix in medium size mixing bowl.
4Whisk the egg white until it forms a nice meduim stiff peak; set aside.
5Add remaining ingredients to cornbread mix (except for the egg white) and blend. Batter will be lumpy. Fold in egg white.
6Spray 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.
7Cook in iron until they stop steaming, remove and top with chicken salad. Garnish plate with fruits of your liking. Enjoy!
8NOTE: 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.

About this Recipe

Main Ingredient: Chicken
Regional Style: American
Other Tag: Quick & Easy