Roast Chicken Goes Gourmet

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.