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Roast Chicken Goes Gourmet

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      Title: ROAST CHICKEN GOES GOURMET
 Categories: Poultry, Gourmet, Main dish
      Yield: 4 Servings
 
      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
  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.
 
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