With a store-bought or leftover roasted chicken, this hearty curried chicken salad is ready in a snap.
Make Ahead Tip: Prepare potato salad, cover and refrigerate for up to 2 days. Place in radicchio just prior to serving.
- 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
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 Publisher. All rights reserved.
nutrition information per serving
30 calories; 1g total fat; 0g total saturated fat; 5mg cholesterol; 84mg sodium; 4g carbohydrates; 0g fiber; 2g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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