Double Salad Jumbo
|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|
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.