Chicken & Waffle Salad with Maple Dijon Vinaigrette
A salad of crisp spring greens topped with healthier choices that reminds you of one of your favorite Southern comfort foods.
For The Waffle Croutons
- 4 frozen waffles
- 2 tbsp melted butter
For The Maple Dijon Vinaigrette
- 1/3 cup oil
- 2 tbsp Dijon mustard
- 3 tbsp maple syrup
- 1 tbsp vinegar
- salt & pepper, to taste
For The Salad
- 4-5 baked, breaded chicken tenders- cut into bite sized pieces
- spring mix greens
To Make The Waffle Croutons
Using sharp kitchen shears, cut your waffles into bite-sized pieces. Spread them out onto a baking sheet. Drizzle them with the melted butter & toss to coat. Spread out again and bake at 350 degrees, for 7-10 minutes, until toasted and golden brown.
To Make The Salad
On a serving platter, or in a large bowl, make a bed of greens. Add the chicken pieces and waffle croutons to it. Drizzle with the vinaigrette. Toss, if desired, to evenly coat.