1In medium bowl, combine imitation crabmeat, water chestnuts and parsley; mix well. In small bowl, combine salad dressing and mayonnaise; blend well. Add to imitation crabmeat mixture; toss to coat.
2Divide salad into 3 plastic containers with lids. Pack in insulated lunch bags with ice packs.
3At lunch time, eat salad by scooping up with sliced vegetables or crackers, if desired.