Kraftfoodservice.com
Average Rating 4  (1)
Rated  by a cook on 4/23/2013

Chicken Waffle Bowl

Chicken Waffle Bowl
 
Yield:
16 servings

Ingredients

Ingredients Weights Measures
Maple Dressing
KRAFT Honey Dijon Dressing 8 fl oz 1 cup
maple syrup 11 oz. 1 cup
Coleslaw
coleslaw blend (cabbage slaw mix) 3 lb. 1-1/2 gal.
Granny Smith apples, julienned 1 lb. 1 qt.
radicchio, shredded 5.6 oz. 1 qt.
red onions, small dice 11 oz. 2 cups
fresh Italian parsley, chopped 1.4 oz. 2/3 cup
Kale Mix
olive oil 2.5 fl oz 1/3 cup
garlic, chopped 1.6 oz. 1/3 cup
OSCAR MAYER Bacon Pieces 4 oz. 1 cup
kale, washed, stemmed 1 lb. 1 gal.
Bowl assembly
waffle-ice cream cone batter 32 fl oz 1 qt.
frozen breaded chicken tenders, fried, cut into 1-inch-thick slices 3 lb. 32 each

Directions

MAPLE Dressing: Mix ingredients until blended.

COLESLAW:
COMBINE ingredients.

FOR each serving: Heat 1 tsp. oil in saute pan. Add 1 tsp. garlic, 1 Tbsp. bacon and 1 cup kale; cook 1 to 2 min. or just until kale is wilted. Remove from heat.

COOK 1/4 cup waffle batter in waffle-cone maker. Immediately place waffle in 6-inch bowl; press down center 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 Coleslaw, 2 Tbsp. Maple Dressing and 3 oz. chicken. Spoon kale mixture into waffle bowl; top with coleslaw mixture.

Kraft Kitchens Tips

Shortcut
Prepare using pre-made waffle bowls.
K:63440v01:145005
Average Rating 4  (1)
Rated  by a cook on 4/23/2013

Nutritional Information

Nutrition Information

Calories
 670
Total fat
 33 g
Saturated fat
 7 g
Cholesterol
 70 mg
Sodium
 880 mg
Carbohydrate
 77 g
Dietary fiber
 6 g
Sugars
 38 g
Protein
 20 g
Vitamin A
 120 %DV
Vitamin C
 100 %DV
Calcium
 15 %DV
Iron
 15 %DV