Still being on low carb regimen, I decide to try the cloud bread I made earlier with a twist.
A pecan waffle twist. It did cut back on the eggy taste of the cloud bread.
The waffle iron made them more sandwich stable.
The chicken waffle sandwich might be my new lunch standby. You can stick these waffles in the fridge or freezer and toast when ready for them.
Chicken Salad Waffle Sandwich
1 egg separated
1 tablespoon chopped pecan
1 tablespoon cream cheese
pinch of cream of tartar
pinch of garlic salt
pinch of onion powder
1 teaspoon Stevia sugar substitute
About a cup of your favorite chicken salad and garden fresh lettuce.
Separate your egg and mix the yolk with the cream cheese, pecans, garlic salt, onion powder and Stevia sweetner.
In a separate bowl whip your egg white with cream of tartar to a stiff peak stage.
Carefully blend the yolk mixture with the whites.
Spray a waffle iron very well with cooking spray and then preheat.
Mound 1/2 your egg mixture in the middle of your preheated iron and slowly lower the lid.
Bake until done. Mine only took about 2 to 3 minutes. Repeat with the second half of egg batter.
Layer lettuce on each waffle half and salt and pepper then mound on your chicken salad. Place pieces together and enjoy.
I’ll be sharing this with Tell em Tuesday Blog Link Up # 16