Roast chicken goes gourmet
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Chicken (3 1/4 lb) | |
| Salt | ||
| Pepper | ||
| Yogurt-Curry Dressing | ||
| 12 | Belgian endive leaves | |
| 12 | Spinach leaves | |
| ¼ | cup | Finely diced seeded tomato |
| 4 | 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 |
Directions
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.