Chicken & Macaroni Salad Platter
|Prepared macaroni salad||6 Ounce (1 Container)|
|Shredded cheddar cheese||4 Ounce (1/2 Package)|
|Canned lima beans||4 Ounce, drained (1/2 Of A 8 Ounce Can)|
|Chopped celery||1⁄4 Cup (4 tbs)|
|Fine herbs||1⁄4 Teaspoon|
|Chicory head||1⁄2 Small, washed, dried and separated into leaves|
|Tomato||1 Medium, cut into wedges|
|Barbecued chicken||1 (Ready To Eat)|
|Sweet mixed pickles||1 Tablespoon|
|Stuffed green olives||1 Tablespoon|
1. Combine macaroni salad, cheese, lima beans, celery and herbes in a large bowl; toss lightly to mix well. Chill at least an hour to season.
2. Line a platter with chicory leaves; break remaining into bite-size pieces in center; spoon half the macaroni salad on top. Tuck tomato wedges around salad. Put rest of salad in a covered refrigerator container for next meal.
3. Cut chicken in half with kitchen scissors; place one half, skin side up, on platter beside salad. Wrap other half in transparent wrap and place in meat keeper compartment of refrigerator for tomorrow's meal.
4. Garnish with pickles and olives, and serve with rye bread-and-butter sandwiches, if you wish.