Yield: 4 servings
|1 \N||Chicken (3 1/4 lb)|
|\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|
|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.