Roast Chicken Goes Gourmet Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1: Chicken, 3 1/4 lb
Salt,
Pepper,
Yogurt-Curry Dressing,
12: Belgian endive leaves,
12: Spinach leaves,
1/4 cup: Finely diced seeded tomato,
4 Handfuls: mixed baby greens,
12 slice: Papaya,
1/4 cup: Shredded coconut, toasted
2 tbsp: Julienned carrot,
2 tbsp: Julienned zucchini,
2 tbsp: Julienned daikon sprouts,
Directions:
Season chicken to taste with salt and pepper. Roast at 375F. 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.
Source from luhu.jp
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.
Source from luhu.jp