Double Salad Jumbo

Luscious for luncheon: seasoned asparagus and carrots and crunchy chicken salad, perched on golden waffles.

Makes 6 servings.

2 cups diced cooked chicken
1 1/2 cups diced celery
1 tablespoon chopped parsley
1/2 teaspoon seasoned salt
1/4 cup mayonnaise or salad dressing
1 can (1 pound) sliced carrots, drained
1 can (about 15 ounces) asparagus spears, drained
3 tablespoons bottled thin French dressing
12 frozen waffles
Boston lettuce
Pretzel sticks

Procedure:
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.