Chicken Caesar Waffle Lunch (Printable version)

Grilled chicken and romaine layered between golden stuffing waffles, perfect for a satisfying lunch or brunch.

# What you need:

→ Stuffing Waffles

01 - 4 cups day-old bread, cut into 1/2-inch cubes
02 - 1/2 cup celery, finely chopped
03 - 1/2 cup onion, finely chopped
04 - 1/4 cup fresh parsley, chopped
05 - 1 teaspoon dried sage
06 - 1/2 teaspoon dried thyme
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper
09 - 2 large eggs
10 - 1 1/2 cups low-sodium chicken broth
11 - 4 tablespoons unsalted butter, melted

→ Chicken

12 - 2 large boneless, skinless chicken breasts
13 - 1 tablespoon olive oil
14 - 1/2 teaspoon salt
15 - 1/2 teaspoon black pepper
16 - 1/2 teaspoon garlic powder

→ Caesar Salad Filling

17 - 4 cups romaine lettuce, chopped
18 - 1/2 cup Caesar dressing
19 - 1/4 cup grated Parmesan cheese
20 - 1/2 cup cherry tomatoes, halved (optional)

→ Assembly

21 - 1/2 cup shaved Parmesan cheese
22 - Freshly ground black pepper, to taste

# Steps to follow:

01 - Preheat the waffle iron. In a large bowl, combine bread cubes, celery, onion, parsley, sage, thyme, salt, and pepper. In another bowl, whisk eggs, chicken broth, and melted butter; pour over bread mixture and toss until slightly moist but not soggy. Lightly grease the waffle iron, spoon 1 cup of mixture onto the center, close and cook for 5 to 8 minutes until golden and crisp. Repeat to make 8 waffles, then transfer to a wire rack to cool slightly.
02 - Slice chicken breasts horizontally to create 4 thin cutlets. Coat evenly with olive oil, salt, pepper, and garlic powder. Grill or pan-sear over medium-high heat for 4 to 5 minutes per side until internal temperature reaches 165°F (74°C). Allow to rest before slicing.
03 - In a large bowl, toss chopped romaine with Caesar dressing and grated Parmesan until well coated. Add cherry tomatoes if desired.
04 - Place one stuffing waffle on a plate. Layer with sliced chicken, a generous portion of Caesar salad filling, and shaved Parmesan. Top with another waffle and finish with freshly ground black pepper. Repeat to assemble 4 sandwiches and serve immediately.

# Expert tips:

01 -
  • It turns day-old bread into something crunchy and exciting instead of tossing it out.
  • You get all the flavors of a Caesar salad in a format you can actually hold in your hands.
  • The stuffing waffles soak up just enough dressing without falling apart, which is kind of a miracle.
02 -
  • Do not oversoak the bread mixture or your waffles will be dense and soggy instead of crispy.
  • Let the waffles cool on a wire rack for a minute or two so they stay crunchy and do not steam themselves soft.
  • Slice the chicken against the grain after it rests or it will be chewy instead of tender.
03 -
  • Use a nonstick waffle iron or grease it generously so the stuffing does not stick and tear when you open it.
  • If your waffles are browning too fast, lower the heat slightly and cook them a bit longer for even crispness.
  • Shave the Parmesan with a vegetable peeler for thin, delicate curls that melt on your tongue.
Return