Post by chief_cook2 on May 29, 2003 15:09:55 GMT -6
1 container (1 pound) prepared macaroni salad
1/2 package (4 ounces) shredded Cheddar cheese
1 small can (8 ounces) lima beans, drained
1/4 cup chopped celery
1 teaspoon mixed Italian herbs, crumbled
1/2 small had romaine, washed, dried,
separated into leaves
1 medium-size tomato, cut in wedges
1 ready-to-eat barbecued chicken (about 2 pounds)
Sweet mixed pickles
Stuffed green olives
Combine macaroni salad, cheese, lima beans, celery and herbs in a large
bowl; toss lightly to mix well. Chill at least an hour, to season.
Line a platter with romaine leaves; break remaining into bite-size pieces
in center, spoon macaroni salad on top. Tuck tomato wedges around
edges of salad.
Cut chicken in half with kitchen shears; place, skin-side up on platter beside
salad.
Garnish with pickles and olives.
1/2 package (4 ounces) shredded Cheddar cheese
1 small can (8 ounces) lima beans, drained
1/4 cup chopped celery
1 teaspoon mixed Italian herbs, crumbled
1/2 small had romaine, washed, dried,
separated into leaves
1 medium-size tomato, cut in wedges
1 ready-to-eat barbecued chicken (about 2 pounds)
Sweet mixed pickles
Stuffed green olives
Combine macaroni salad, cheese, lima beans, celery and herbs in a large
bowl; toss lightly to mix well. Chill at least an hour, to season.
Line a platter with romaine leaves; break remaining into bite-size pieces
in center, spoon macaroni salad on top. Tuck tomato wedges around
edges of salad.
Cut chicken in half with kitchen shears; place, skin-side up on platter beside
salad.
Garnish with pickles and olives.