Recipe - Roast Chicken Goes Gourmet

1 Chicken (3 One fourth lb)
Salt
Pepper
YogurtCurry Dressing
12 Belgian endive leaves
12 Spinach leaves
One fourth cup Finely minced seeded tomato
4 Handfuls mixed baby greens
12 sl Papaya
One fourth cup Shredded coconut, toasted
2 tablespoon Julienned carrot
2 tablespoon Julienned zucchini
2 tablespoon 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 One fourth pounds meat). Place shredded chicken in large bowl. Add
YogurtCurry 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 minced
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
maindish servings.

From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn94q3.zip