You are here

Barbecued Chicken Supper Salad

Chef.at.Home's picture
Ingredients
  Prepared macaroni salad 2 Pound (2 Containers, 1 Pound Each)
  Canned lima beans 8 Ounce, drained (1 Can)
  Shredded cheddar cheese 4 Ounce (1 Package)
  Chopped celery 1⁄2 Cup (8 tbs)
  Fine herbs 1⁄2 Teaspoon
  Curly endive head 1 Small, washed, dried and separated into leaves (Chicory)
  Tomatoes 2 Medium, cut into wedges
  Barbecued chickens 2 (Ready To Eat)
  Sweet mixed pickles 1 Tablespoon
  Stuffed green olives 1⁄4 Cup (4 tbs)
Directions

1. Combine macaroni salad, lima beans, cheese, celery and the fines herbes in a large bowl; toss lightly to mix well. Chill at least an hour to season.
2. Just before serving, line a large platter with endive leaves; break the remaining into bite-size pieces in center; spoon macaroni salad on top. Tuck tomato wedges around the salad.
3. Cut chickens in half with kitchen scissors, place them skin-side up, around edge of the platter; garnish with pickles and olives.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Seasoned
Dish: 
Salad
Ingredient: 
Chicken

Rate It

Your rating: None
4.144735
Average: 4.1 (19 votes)