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Pickle & Olive Brochette in Macaroni Salad's picture
  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.

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Pickle & Olive Brochette In Macaroni Salad Recipe