Roast chicken goes gourmet

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.

Similar recipes