Crispy Chicken Salad With Waffles

• FOR THE CHICKEN:
• 1 cup Buttermilk
• 3 whole Boneless, Skinless Chicken Breasts, Cut Into Strips
• 3/4 cups Wondra Flour
• 3/4 cups Panko Bread Crumbs
• 1 teaspoon Poultry Seasoning
• 1 teaspoon Paprika
• FOR THE SALAD:
• 1 pound Arugula
• 1/2 cups Orange Bell Peppper Diced
• 1 cup Cherry Tomatoes
• 1 cup Yellow Cherry Tomatoes
• 1/2 cups Cucumber, Diced
• 4 whole Prepared Belgian Waffles, Coarsely Chopped
• FOR THE DRESSING:
• 2 Tablespoons Maple Syrup
• 2 Tablespoons Stone Ground Mustard
• 1/2 teaspoons Pepper
• 1/2 teaspoons Salt
• 1 cup Olive Oil
• 1 dash Hot Sauce

1. Preheat oven to 450 F. Spray a baking sheet with non-stick spray and set aside.
2. Place buttermilk in a bowl and add chicken strips. In a separate bowl combine flour, breadcrumbs and seasonings. Dredge chicken strips into breadcrumb mixture and place on the baking sheet.
3. Bake for 15 minutes. Turn chicken over and bake an additional 10 minutes. Remove from oven and set aside.
4. Arrange arugula between 2 dinner plates (or 4 salad plates). Add the rest of the salad vegetables. Cut chicken into bites sized pieces and place on salad along with waffles.
5. In a shaker, combine syrup, mustard, pepper, salt and olive oil. Add hot sauce and pour over salad.

chicken, buttermilk, chicken breasts, wondra flour, bread crumbs, poultry seasoning, paprika, salad, arugula, orange bell peppper, tomatoes, yellow cherry tomatoes, cucumber, belgian waffles, dressing, maple syrup, ground mustard, pepper, salt, olive oil, hot sauce

Taken from tastykitchen.com/recipes/salads/crispy-chicken-salad-with-waffles/ (may not work)