Barbecued Chicken Supper Salad Recipe
Ingredients
| 2 containers prepared macaroni salad | ||
| Shredded Cheddar cheese package | 1 | |
| Lima beans | 1 Can (10oz), drained | |
| Celery | 1/2 Cup (16 tbs), chopped | |
| 1/2 teaspoon fines herbes | ||
| 1 small head chicory, washed, drained | ||
| 2 medium size tomatoes, cut in wedges | ||
| Chickens | 2 Pound | |
| Sweet mixed pickles | ||
| Stuffed green olives | ||
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.
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.
Chef
