YOUR SOLIN GENERATED RECIPE
Crispy Cauliflower Waffles with Creamy Herbed Chicken Salad
A delightful fusion of savory, crispy cauliflower waffles paired with a refreshing, creamy chicken salad infused with fresh herbs. The waffles are light yet satisfyingly crunchy, while the herbed chicken salad offers a zesty, tangy burst of flavor. This dish is perfect for lunch or dinner, offering a balanced mix of textures and vibrant flavors that make every bite a celebration of wholesome eating.
INGREDIENTS
1 cup riced cauliflower (107g)
1 large egg (50g)
1/4 cup almond flour (28g)
2 tbsp grated Parmesan cheese (10g)
100g cooked chicken breast
1/4 cup nonfat Greek yogurt (60g)
1/4 cup diced celery (25g)
1 tbsp chopped fresh parsley
1 tsp lemon juice
Salt & Pepper to taste
PREPARATION
Preheat your oven or waffle iron to medium-high heat.
In a bowl, combine the riced cauliflower, egg, almond flour, and grated Parmesan cheese. Season lightly with salt and pepper. Stir until well mixed.
If using a waffle iron, lightly grease it and spread the cauliflower mixture evenly. Cook until edges turn crispy and the waffle is firm, about 5-7 minutes. If baking in the oven, spread the mixture on a parchment-lined baking tray in a waffle-like shape and bake at 425°F for 15-20 minutes, flipping halfway.
While the waffles are cooking, prepare the herbed chicken salad. In a separate bowl, shred or chop the cooked chicken breast into bite-sized pieces.
Add the nonfat Greek yogurt, diced celery, and chopped parsley to the chicken. Drizzle with lemon juice and season with salt and pepper. Mix until all ingredients are evenly combined.
Once the waffles are crispy and golden, plate them and top or serve alongside a generous scoop of the creamy herbed chicken salad.
Enjoy your balanced and flavorful meal!