Roast chicken goes gourmet
Yield: 4 Servings
Ingredients:
- 1 Chicken (3 1/4 lb) Salt Pepper Yogurt-Curry Dressing
- 12 Belgian endive leaves
- 12 Spinach leaves
- 1/4 c Finely diced seeded tomato
- 4 Handfuls mixed baby greens
- 12 sl Papaya
- 1/4 c Shredded coconut toasted
- 2 tb Julienned carrot
- 2 tb Julienned zucchini
- 2 tb 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
- 1 1/4 pounds meat). Place shredded chicken in large bowl. Add
Instructions:
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 1/2 tablespoon julienned carrot zucchini and daikon sprouts. Makes 4 main-dish servings.
