Barbecued Chicken Supper Salad Recipe
Ingredients
| 2 containers (1 pound each) prepared macaroni salad | ||
| Lima beans | 1 Can (10oz), drained | |
| Shredded Cheddar cheese package | 1 | |
| Celery | 1/2 Cup (16 tbs), chopped | |
| 1/2 teaspoon fines herbes | ||
| Chicory | 1 Small, separated | |
| 2 medium-size tomatoes, cut in wedges | ||
| 2 ready to eat barbecued chickens | ||
| Sweet mixed pickles | ||
| Stuffed green olives | ||
Directions
1. Combine macaroni salad, lima beans, cheese, celery and the fines herbes in a large bowl; toss lightly to mix well. Chill at least an hour to season.
2. Just before serving, line a large platter with endive leaves; break the remaining into bite-size pieces in center; spoon macaroni salad on top. Tuck tomato wedges around the salad.
3. Cut chickens in half with kitchen scissors, place them skin-side up, around edge of the platter; garnish with pickles and olives.
2. Just before serving, line a large platter with endive leaves; break the remaining into bite-size pieces in center; spoon macaroni salad on top. Tuck tomato wedges around the salad.
3. Cut chickens in half with kitchen scissors, place them skin-side up, around edge of the platter; garnish with pickles and olives.
Chef
