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Double Salad Jumbo

Chicken.Maximus's picture
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
Directions

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.
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Chilling
Ingredient: 
Chicken

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