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Double Salad Jumbo Recipe
|Diced cooked chicken/2 cans 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)|
|Sliced carrots||1 Can (10 oz), drained|
|Asparagus spears||1 Can (10 oz), drained|
|French dressing||3 Tablespoon (Bottled Thin)|
|Pretzel sticks||1 1⁄4 Cup (20 tbs)|
Serving size: Complete recipe
Calories 3159 Calories from Fat 1297
% Daily Value*
Total Fat 144 g222%
Saturated Fat 18.7 g93.6%
Trans Fat 0 g
Cholesterol 237.7 mg
Sodium 7117 mg296.5%
Total Carbohydrates 357 g119.1%
Dietary Fiber 65.6 g262.4%
Sugars 77.1 g
Protein 124 g247.2%
Vitamin A 1130.4% Vitamin C 102.9%
Calcium 56.4% Iron 125.3%
*Based on a 2000 Calorie diet
Chill at least 30 minutes to 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.