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Chicken Salad on Waffles

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3/4 cup mayonnaise
2 tablespoons honey mustard
1 tablespoon lemon juice
1/2 teaspoon dill or fennel seed
5 cups cooked cubed chicken breast
1 cup chopped celery
8 frozen waffles

Chicken Salad on Waffles

Cool and creamy, flavorful chicken salad piled on top of hot crisp waffles is a fabulous meal idea.

  • Serves 8
  • Easy

About This Recipe

One of the most famous Southern recipes is Chicken and Waffles. The recipe is made from fried chicken that is served on a waffle, usually with some type of gravy or sauce. While I love that recipe, it is difficult and messy to eat. Which is why I invented Chicken Salad on Waffles.

This super simple recipe can be made ahead of time too. You make the salad, refrigerate it, then toast waffles in the toaster oven and top the hot waffle with the cold salad and dig right in. You don’t have to fry the chicken or bother with any type of sauce or gravy, since it’s built right into the salad.

And you can use any type of chicken salad you want, from a sweet salad made with apple and pecans, to a savory salad made with pesto and veggies. Or use my favorite Classic Chicken salad recipe. As long as the waffle is plain, you can add any flavors you want.

For the waffle, I really recommend using frozen waffles, which are excellent. You can make your own, of course. Make the waffles ahead of time and freeze them. Then just reheat them in a toaster or toaster oven for a few minutes until they are crisp and hot.


Tips for the best Chicken Salad on Waffles:

  • Make sure that the salad is really chilled well.
  • Don’t use a salad that has a lot of dressing. The chicken and other ingredients should be lightly coated. You don’t want to make the waffles soggy.
  • Although, if you like waffles soggy, pile on the dressing!

Why this recipe works:

  • The combination of hot crisp waffle and cold creamy and chewy salad is marvelous. Be sure to serve this recipe immediately, to get the best contrast of texture and temperature.

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In a medium bowl combine the mayonnaise, mustard, dill or fennel seed, and lemon juice and mix well. Stir in the chicken and celery. Cover and refrigerate for at least three hours.


When you're ready to eat, toast the waffles until hot and crisp. Pile the chicken salad on top and serve immediately.


Linda is a bestselling cookbook author and home economist who has written 54 books (53 cookbooks and Medical Ethics for Dummies) since 2005. She has worked for Pillsbury since 1988, on the Bake-Off and other projects. Linda has been a web presence since 2002, developing recipes and teaching people how to cook.

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