Barbecued Chicken Supper Salad
|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)|
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.