Roast Chicken Goes Gourmet

Title:
Roast Chicken Goes Gourmet

Yield:
4 Servings

Categories:
Poultry,
Gourmet,
Main
Dishes




Ingredients:





     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.


 


 From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.


 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip