Checkout  Cart | Track Order | Help
  All Recipes | Recipe Search | Submit a Recipe | Free Recipe E-Mail
BROWSE:  Recipes | Collections | Menus
By Category
By Main Ingredient
By Convenience
By Cuisine
By Occasion
By Diet
Get Timely and Delicious Recipe Updates
 
Cooking.com Shopping Ideas For You
Lazy Spoon and Ladle Set Lazy Spoon and Ladle Set by Rachael Ray
Star Rating
$21.95 $17.59
Skillet Set Skillet Set by Calphalon
Star Rating
$224.95 $59.99
Ultra Wide Mouth Food Processor Ultra Wide Mouth Food Processor by KitchenAid
$229.95 $159.99
Recipe & Cooking Community
Join Us on
Facebook
Join Us on
Twitter

Potato Salad in Radicchio Cups
Source: © EatingWell Magazine
Recipe Add to Fav Save Recipe View Fav view my favorites Email Friend email recipe to a friend
Rate/Review this Recipe
Active Time:  45 Minutes
Total Time:  45 Minutes
Yield:  2 dozen appetizers
With a store-bought or leftover roasted chicken, this hearty curried chicken salad is ready in a snap.

Make Ahead Tip: Prepare through Step 2, cover and refrigerate for up to 2 days.
RECIPE INGREDIENTS
8 ounces   Yukon Gold potatoes, peeled and cut into 1/4-inch pieces (about 1 1/3 cups)
5 tablespoons  reduced-fat mayonnaise
1 tablespoon   lemon juice
1 teaspoon   curry powder
1/2 teaspoon   salt
1/4 teaspoon   freshly ground pepper
1 cup  chopped skinless roasted chicken
1/3 cup  diced peeled tart green apple
3 tablespoons  diced red onion
3 tablespoons   diced red bell pepper
3 tablespoons   diced celery
2 tablespoons   chopped golden raisins
24   small radicchio, Boston lettuce or endive leaves
Potato Salad in Radicchio Cups Recipe at Cooking.com
DIRECTIONS
Bring a small saucepan of water to a boil. Add potatoes; cook until just tender, 7 to 9 minutes. Drain and let cool for 10 minutes.
Whisk mayonnaise, lemon juice, curry powder, salt and pepper in a medium bowl until smooth. Stir in chicken, apple, onion, bell pepper, celery, raisins and the cooled potatoes.
Place about 2 tablespoons potato salad in each radicchio (or lettuce or endive) leaf.
Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 10/01/2008
Part of These Recipe Collections Find Similar Recipes »
Al Fresco Potato Salads
Potato Party Appetizers
Picnic Perfect: Chicken Salads
Nutrition Facts per Serving
Yield: Yield:  2 dozen appetizers
Calories: 30
Fat. Total: 1g
Protein: 2g
Carbohydrates, Total: 4g
Sodium: 84mg
% Cal. from Fat: 30%
Cholesterol: 5mg
Save Recipe Send to Friend Similar Recipes
Recipe error? Contact customer service.
McAfee Secure sites help keep you safe from identity theft, credit card fraud, spyware, spam, viruses and online scams 
Ordering:
Contact: Email Us | Call Us Toll-Free | More Help
Members: Sign In/Out | Account & Orders | Saved Recipes | Product Reviews | Wish List | Newsletters | Unsubscribe
Web Site: Shop |  Special Values | Gift Ideas | Wedding Registry | Recipes & More | Community | Site Map
©1998 - 2012 Cooking.com |  About Us | Terms of Use | Privacy | Recent Awards | Jobs | Affiliates | Advertising
Share this Page
Small Advertising EatingWell Magazine - free trial issue! Click for details.