Barbecued Chicken Supper Salad

Ready-cooked meat and salad come from your supermarket; you add the creative touch.

Makes 4 servings.

2 containers (1 pound each) prepared macaroni salad
1 package (4 ounces) shredded Cheddar cheese
1 can (8 ounces)lima beans, drained
1/2 cup chopped celery
1/2 teaspoon fines herbes
1 small head chicory, washed, dried and separated into leaves
2 medium-size tomatoes, cut in wedges
2 ready-to-eat barbecued chickens, weighing about 2 pounds each
Sweet mixed pickles
Stuffed green olives

Procedure:
1. Combine macaroni salad, cheese, lima beans, celery and 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 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 edges of platter.
4. thread pickles and olives, alternately, onto wooden picks; stick, kebab style, into macaroni salad.Serve with rye-bread-and-butter sandwiches, if you wish.