Herb Waffles with Chicken Salad

Chicken Salad

5 cups cubed cooked chicken
2 scallions chopped
½ cup red or green seedless grapes
½ cup minced, fresh parsley
½ cup minced, fresh basil
½ cup sliced almonds
2/3 cup mayonnaise
2 Tbsp champagne vinegar
2 tsp. Dijon mustard
Salt & pepper to taste

Prepare the salad: In a medium bowl combine the chicken, scallions, grapes, parsley, and basil together. In another bowl, blend together the mayonnaise, vinegar and mustard until well blended. Add the dressing mixture to the chicken mixture, tossing to coat. Season with salt and pepper as desired.

Herbed Waffles
1 ¾ cup all-purpose flour
½ cup minced, fresh parsley
¼ cup grated Parmesan cheese
2 scallions, chopped
2 Tbsp minced, fresh basil
2 Tbsp minced, fresh rosemary
1 Tbsp sugar
1 ¾ tsp baking powder
½ tsp. baking soda
¼ tsp salt
1 1/3 cup milk
2 large eggs
3 Tbsp. butter – melted
2 tsp Dijon mustard

In a medium bowl, combine the flour, parsley, cheese, scallions, rosemary, basil, sugar, baking powder, baking soda and salt.
In another bowl, whisk together the milk, eggs, melted butter and mustard. Pour this mixture into the dry stirring to form a smooth batter.
Pour batter into waffle iron and bake until golden brown. Transfer them onto a rack into an oven that has been preheated to 200 degrees to keep them crisp if necessary
Arrange the waffles on the serving on the plate and spoon the salad on the side.