Waffles with Chicken Salad and Tangerines

For the waffles with chicken salad and tangerines, first make the waffle batter.

For the sweet & salty waffle batter, separate the eggs. Melt the butter in a saucepan, add the milk and heat to lukewarm. No warmer! Crumble the yeast into a mixing bowl, add the milk mixture and stir to dissolve the yeast. Add the egg yolks, salt, sugar, flour and mineral water and mix until smooth.

Beat the egg whites and 1 pinch of salt with a hand mixer until firm. Gently fold the beaten egg whites into the waffle batter. Let the batter rest in a warm place for 20 minutes.

For the Chicken Salad, slice the mushrooms, salt and sauté in a pan without oil until the water comes out and evaporates. Transfer to a plate and let cool.

Cut the chicken breasts into 1½ cm pieces. Heat the oil in the pan and fry the chicken pieces until golden brown and cooked through. Remove from the pan, season with salt and pepper and leave to cool.

Peel the eggs and dice them very finely. Mix in a bowl with the mayonnaise and yogurt. Add the chives, parsley and gherkins and season with sugar, salt and pepper. Fold in the chicken pieces and mushrooms.

Drain the tangerines in a colander, reserving the liquid. Set aside a few mandarin wedges as decoration, carefully fold the rest into the salad. Season again with salt

Preparation Tip:

An orange syrup gives the waffles with chicken salad and tangerines even more fruit flavor.

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