1 Small, washed, dried and separated into leaves (Chicory)
2 Medium, cut into wedges
2 (Ready To Eat)
Sweet mixed pickles
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.