Double Salad Jumbo
|Canned boneless chicken||12 Ounce, diced (2 Cans, 6 Ounce Each)|
|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, drained (1 Can)|
|Canned asparagus spears||15 Ounce, drained (1 Can)|
|Thin french dressing||3 Tablespoon|
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.