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Potato Salad in Radicchio Cups
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
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 »
Picnic Perfect: Chicken Salads
Potato Party Appetizers
Al Fresco Potato 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
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