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Zesty Chicken Tenders and Roasted Poblano Cornbread Waffles with Hot Honey Mustard Dressing

Zesty Chicken Tenders and Roasted Poblano Cornbread Waffles with Hot Honey Mustard Dressing

Ingredients

  • 1 box
    Monarch® Cornbread Mix
  • 2 c
    Monarch Roasted Corn and Poblano Blend
  • 2 ea.
    Patuxent Farms® Zesty Breaded Chicken Tender
  • .25 c
    Monarch® Canola Oil Blend
  • .25 c
    Rykoff Sexton® Dijon Mustard
  • 2 tbsp.
    Monarch Sriracha Hot Honey
  • 2 tbsp.
    Monarch Apple Cider Vinegar
  • .5 c
    Cross Valley Farms® Super Foods Slaw

Preparation

  1. Prepare hot honey mustard dressing. Add oil, Dijon, honey and vinegar to a bowl and mix together. Add 1-2 ounces of dressing to the super slaw blend and hold. Season with salt and pepper. 
  2. Sauté roasted corn and poblano blend. Season with salt and pepper, to taste. Prepare a small batch of cornbread mix, and add the pepper blend. 
  3. Make waffles by placing a small amount of cornbread mix into a hot and oiled waffle maker. Toast until golden and cooked through. 
  4. Fry zesty chicken tenders according to package directions. 

To Plate: Place waffles onto a plate. Top with coleslaw and zesty chicken tenders. Drizzle with additional hot honey mustard dressing.  

Recipe by US Foods® Corporate Culinary Team

Serves 1