Pickle & Olive Brochette in Macaroni Salad
|Prepared macaroni salad||2 Pound (2 Containers, 1 Pound Each)|
|Shredded cheddar cheese||1 (1 Package)|
|Lima beans||1 Can (10 oz), drained (1 Can)|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Fines herbs||1⁄2 Teaspoon|
|Chicory head||1 Small, washed, drained|
|Tomatoes||2 Medium, cut into wedges|
|Barbecued chickens||4 Pound (2 Ready To Eat, Weighing About 2 Pounds Each)|
|Sweet mixed pickles||1⁄4 Cup (4 tbs)|
|Stuffed green olives||2 Tablespoon|
1. Combine macaroni salad, cheese, lima beans, celery and herbes in a large bowl; toss lightly to mix well. Chill about an hour to season.
2. 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.
3. Cut chickens in half with kitchen scissors; place, skin side up, around edge of platter.
4. Thread pickles and olives, alternately, onto wooden picks; stick, kebab style, into macaroni salad.