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Active Time: 45 Minutes
Total Time: 45 Minutes
Yield: 2 dozen appetizers
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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 |
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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.
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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.
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Place about 2 tablespoons potato salad in each radicchio (or lettuce or endive) leaf.
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Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 10/01/2008
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| Part of These Recipe Collections |
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Nutrition Facts per Serving
Yield: 2 dozen appetizers
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