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Barbecued Chicken Supper Salad

Chicken.delights's picture
Ingredients
  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)
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Side Dish
Method: 
Barbecue
Ingredient: 
Chicken
Interest: 
Party
Servings: 
22

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