YOUR SOLIN GENERATED RECIPE
Crispy Cauliflower Waffles with Creamy Dill Chicken Salad
Enjoy a creative twist combining crispy, savory cauliflower waffles with a refreshing, protein-packed creamy dill chicken salad. This balanced dish offers a wonderful blend of textures and flavors, making it perfect for any meal of the day. The waffles provide a light yet satisfying crunch, paired with tender chicken and a zing of dill and lemon in the salad.
INGREDIENTS
1 cup grated Cauliflower (107g)
1/4 cup Almond Flour (28g)
1 Egg (50g)
4 ounces cooked Chicken Breast (113g)
1/4 cup Nonfat Greek Yogurt (60g)
1 teaspoon Olive Oil (5g)
1/4 cup chopped Celery (25g)
1 tablespoon Fresh Dill
1 teaspoon Lemon Juice
Salt & Pepper to taste
PREPARATION
Preheat a waffle iron according to manufacturer’s instructions.
In a bowl, combine the grated cauliflower, almond flour, and egg. Season with a pinch of salt and pepper. Mix until a batter forms.
Spray the waffle iron lightly with cooking spray or brush with a tiny amount of olive oil. Pour the cauliflower batter and cook until the waffles are golden and crispy around the edges. Remove and set aside.
Meanwhile, in a separate bowl, shred or chop the cooked chicken breast into bite-sized pieces.
Add the nonfat Greek yogurt, olive oil, chopped celery, fresh dill, and lemon juice to the chicken. Mix thoroughly to create the creamy dill dressing. Season with salt and pepper to taste.
To serve, place a crispy cauliflower waffle on a plate and top with a generous portion of the creamy dill chicken salad. Garnish with a sprinkle of fresh dill if desired, and enjoy immediately.