Barbecued Chicken Supper Salad
|Prepared macaroni salad||20 Ounce (2 Containers, 10 Ounces Each)|
|Shredded cheddar cheese package||10 Ounce (1 Package)|
|Lima beans||1 Can (10 oz), drained|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Fines herbs||1⁄2 Teaspoon|
|Chicory head||1 Small, washed, drained|
|Tomatoes||2 Medium, cut into wedges|
|Ready to eat barbecued chickens||4 Pound (2 Units, 2 Pounds Each)|
|Sweet mixed pickles||1⁄2 Cup (8 tbs)|
|Stuffed olives||1⁄2 Cup (8 tbs)|
Combine macaroni salad, cheese, lima beans, celery and herbes in a large bowl; toss lightly to mix well.
Chill about an hour to season.
Just before serving, line a large platter with chicory leaves; break remaining into bite size pieces in center; spoon macaroni salad on top.
Tuck tomato wedges around salad.
Cut chickens in half with kitchen scissors ; place, skin side up, around edge of platter.
Thread pickles and olives, alternately, onto wooden picks; stick, kebab style, into macaroni salad.
Serve with rye bread and butter sandwiches, if you wish.