Double Salad Jumbo Recipe
Ingredients
| Diced cooked chicken/2 cans (5 or 6 ounces each) boned chicken diced | 2 Cup (32 tbs) | |
| Diced celery | 1 1⁄2 Cup (24 tbs) | |
| Chopped parsley | 1 Tablespoon | |
| Seasoned salt | 1⁄2 Teaspoon | |
| Mayonnaise/Salad dressing | 1⁄4 Cup (4 tbs) | |
| Canned sliced carrots | 1 Pound | |
| Canned asparagus spears | 15 Ounce | |
| French dressing | 3 Tablespoon | |
| Frozen waffles | 12 | |
| Boston lettuce | 3 |
Nutrition Facts
Serving size: Complete recipe
Calories 3913 Calories from Fat 1584
% Daily Value*
Total Fat 176 g271.4%
Saturated Fat 24.4 g121.9%
Trans Fat 0 g
Cholesterol 375.2 mg125.1%
Sodium 8676.3 mg361.5%
Total Carbohydrates 404 g134.6%
Dietary Fiber 89.1 g356.5%
Sugars 88 g
Protein 191 g382.6%
Vitamin A 440.5% Vitamin C 210.8%
Calcium 67% Iron 163.1%
*Based on a 2000 Calorie diet
Directions
Chill at least 30 minutes to season and blend flavors.
Place carrots and asparagus in separate piles in a shallow dish; drizzle French dressing over all.
Chill at least 30 minutes to season.
Just before serving, toast waffles, following label directions; place 2 on each of 6 serving plates; top each with several leaves of lettuce.
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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