roast chicken goes gourmet

Season chicken to taste with salt and pepper. Roast at 375'F.

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.