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Double Salad Jumbo

Love.Food's picture
Ingredients
  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
  Frozen waffles 12
  Boston lettuce 4
  Pretzel sticks 4
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.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Chilling
Ingredient: 
Chicken

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