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.