Roast Chicken Goes Gourmet

Name: Roast Chicken Goes Gourmet
Cook time: P1H
Total time: P2H
Yield: 4
Cuisine: Indian
Ingredients: chicken; salt and black pepper; belgian endive; spinach; tomatoes; mixed salad greens; papayas; coconut; carrots; zucchini; daikon (chinese icicle radish)

Yield

4 servings

Prep

30 min

Cook

1 hrs

Ready

2 hrs

Trans-fat Free, Good source of fiber, Low Carb

Ingredients

Amount	Measure	Ingredient	Features
3 ¼	pounds	chicken
1	x	salt and black pepper	*
Yogurtcurry dressing
12	leaves	belgian endive	*
12	leaves	spinach	*
¼	cup	tomatoes seeded, finely diced
4	handfuls	mixed salad greens baby	*
12	slices	papayas	*
¼	cup	coconut toasted, shredded	*
2	tablespoons	carrots julienned
2	tablespoons	zucchini julienned
2	tablespoons	daikon (chinese icicle radish) julienned	*

Ingredients

Amount	Measure	Ingredient	Features
1.5	kg	chicken
1	x	salt and black pepper	*

Yogurtcurry dressing
12	leaves	belgian endive	*
12	leaves	spinach	*
59	ml	tomatoes seeded, finely diced
4	handfuls	mixed salad greens baby	*
12	slices	papayas	*
59	ml	coconut toasted, shredded	*
3E+1	ml	carrots julienned
3E+1	ml	zucchini julienned
3E+1	ml	daikon (chinese icicle radish) julienned	*

Directions

Season chicken to taste with salt and pepper. Roast at 375℉ (190℃) 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.