Ingredients:
For the Chaffles (Makes 2 chaffles for 1 sandwich):
1 large egg
1/2 cup shredded mozzarella or cheddar cheese
Optional: 1 tbsp almond flour (for structure)
Pinch of salt and pepper
For the Chicken Salad:
1 cup cooked chicken breast (shredded or diced)
2 tbsp mayonnaise (or Greek yogurt for a lighter option)
1 tsp Dijon mustard
1 stalk celery, finely chopped
1 tbsp red onion, finely chopped (optional)
1 tsp fresh lemon juice
Salt and pepper, to taste
Instructions:
1. Make the Chaffles:
Preheat a mini waffle maker.
In a small bowl, mix the egg, cheese, almond flour (if using), salt, and pepper.
Pour half the mixture into the waffle maker and cook for about 3–4 minutes until golden and crisp.
Repeat for the second chaffle.
2. Make the Chicken Salad:
In a mixing bowl, combine all chicken salad ingredients. Adjust seasoning to taste.
Optional: Chill for 15 minutes to let the flaors meld.
3. Assemble the Sandwich:
Take one chaffle, pile on the chicken salad, and top with the second chaffle.
Optional: Add extras like lettuce, tomato slices, or avocado.
Variations:
Spicy: Add a bit of hot sauce or diced jalapeños to the chicken salad.
Crunchy: Mix in chopped nuts or pickles.
Dairy-Free: Use a dairy-free cheese alternative for the chaffles.