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Suggest a better descriptionSeason 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. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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Serving Size: 1 Serving (222g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 40 | ||
Calories from Fat: 5 (12%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.5g | 1 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 66.1mg | 2 % | |
Potassium 773mg | 20 % | |
Total Carbohydrate 7.6g | 2 % | |
Dietary Fiber 6.7g | 27 % | |
Sugars, other 1g | ||
Protein 3.3g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 40
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