Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Chicken (3 1/4 lb) 4 Handfuls mixed baby greens
Salt 12 sl Papaya
Pepper 1/4 c Shredded coconut, toasted
Yogurt-Curry Dressing 2 tb Julienned carrot
12 Belgian endive leaves 2 tb Julienned zucchini
12 Spinach leaves 2 tb Julienned daikon sprouts
1/4 c Finely diced seeded tomato

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.

Browse by categories