Categories: Poultry, Gourmet, Main dish 
      Yield: 4 servings 
  
      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.