Categories: Meals

Ingredients

• Ranch Dressing:
• 1 cup plain yogurt
• ⅓ cup unsweetened almond milk, buttermilk or kefir
• 1/4 teaspoon dried dill
• 1 tablespoon chopped parsley
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1 teaspoon honey
• Chicken:
• 1/2 cup whole wheat flour
• 1 teaspoon garlic powder
• 1 teaspoon cayenne
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 cup buttermilk or kefir
• 1 egg
• 2 tablespoons sriracha
• 1 cup whole wheat panko
• 11/2 lb chicken tenders
• Olive oil spray
• Waffles:
• 1 cup whole wheat flour
• 11/2 cup cornmeal
• 2 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 13/4 cup buttermilk or kefir
• 2 eggs
• 1/4 cup plus 2 tablespoons extra-virgin olive oil or canola oil
• 1 tablespoon honey
• 2 scallions, chopped
• 1 pint cherry tomatoes, halved
• 1 avocado, peeled and sliced

Directions

1. First, whisk together ingredients for ranch dressing. Season with salt and pepper and refrigerate until ready to use.
2. Preheat oven to 425 degrees.
3. In a medium bowl, whisk together flour, garlic, cayenne, smoked paprika, salt and pepper. In another medium bowl, whisk together buttermilk/kefir, egg, sriracha. Place panko in another medium bowl.
4. Spray baking sheet with olive oil spray. Dip chicken tenders in flour, then buttermilk mixture, then panko. Place on a baking sheet and repeat with remaining chicken. Spray chicken with olive oil spray. Bake 15 minutes until golden and cooked through, flipping halfway.
5. Next, make waffles. Whisk together flour, cornmeal, baking powder, baking soda and salt. In another bowl, whisk together buttermilk, eggs, oil, honey. Whisk wet into dry. Whisk in scallions.
6. Heat a waffle iron. Pour about ? cup batter into the iron and cook until crispy and golden. Carefully remove from skillet and set aside.
7. Top waffle with chicken, tomatoes, avocado and drizzle with ranch.

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