Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 1 \N | Chicken (3 1/4 lb) |
| \N \N | Salt |
| \N \N | Pepper |
| \N \N | Yogurt-Curry Dressing |
| 12 \N | Belgian endive leaves |
| 12 \N | Spinach leaves |
| ¼ cup | Finely diced seeded tomato |
| 4 \N | Handfuls mixed baby greens |
| 12 slices | Papaya |
| ¼ cup | Shredded coconut, toasted |
| 2 tablespoons | Julienned carrot |
| 2 tablespoons | Julienned zucchini |
| 2 tablespoons | Julienned daikon sprouts |
Season chicken to taste with salt and pepper. Roast at 375'F. 1 hour 20 minutes. Cool chicken, remove skin and shred meat (there should be 1¼ pounds meat). Place shredded chicken in large bowl. Add Yogurt-Curry Dressing and toss with chicken.
For each serving, arrange 3 Belgian endive leaves and 3 spinach leaves around edge of large plate like flower petals. Place 1 teaspoon diced tomato on each endive leaf. Place handful baby greens in center of plate. Arrange chicken on top. Stand 3 papayas upright on 3 sides of chicken. Sprinkle 1 tablespoon coconut on top, then add ½ tablespoon julienned carrot, zucchini and daikon sprouts. Makes 4 main-dish servings.