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Potato Salad in Radicchio Cups

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Source: © EatingWell Magazine

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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

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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.

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

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Nutrition Facts per Serving
Yield: Yield: 2 dozen appetizers

Calories:

Fat. Total:

Protein:

Carbohydrates, Total:

Sodium:

84mg

% Cal. from Fat:

30%

Cholesterol:

5mg

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Potato Salad in Radicchio Cups

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