Double Salad Jumbo Recipe
Ingredients
| Chicken | 2 Can (10oz), diced | |
| Celery | 1 1/2 Cup (16 tbs), diced | |
| Parsley | 1 Tablespoon, chopped | |
| Seasoned salt | 1/2 Teaspoon | |
| 1/4 cup mayonnaise or salad dressing | ||
| Carrots | 1 Can (10oz), drained | |
| Asparagus spears | 1 Can (10oz), drained | |
| 3 tablespoons bottled thin | ||
| French dressing | ||
| 12 frozen waffles | ||
| Boston lettuce | ||
| Pretzel sticks | ||
Directions
1 Combine chicken with celery, parsley and seasoned salt in a medium-size bowl; fold in mayonnaise or salad dressing. Chill at least 30 minutes to season and blend flavors.
2 Place carrots and asparagus in separate piles in a shallow dish; drizzle French dressing over all. Chill at least 30 minutes to season.
3 Just before serving, toast waffles, following label directions; place 2 on each of 6 serving plates; top each with several leaves of lettuce.
4 Spoon 1/2 cup chicken salad on one waffle on each plate; arrange carrots and asparagus in bundles on remaining waffles. Garnish each plate generously with pretzel sticks.
2 Place carrots and asparagus in separate piles in a shallow dish; drizzle French dressing over all. Chill at least 30 minutes to season.
3 Just before serving, toast waffles, following label directions; place 2 on each of 6 serving plates; top each with several leaves of lettuce.
4 Spoon 1/2 cup chicken salad on one waffle on each plate; arrange carrots and asparagus in bundles on remaining waffles. Garnish each plate generously with pretzel sticks.
Chef
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