Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Poultry Main Dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 T Julienned carrot
2 T Julienned zucchini
2 T 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
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.
