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20 minute dinner recipes

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Potato Salad in Radicchio Cups


From EatingWell:  November/December 2007

With a store-bought or leftover roasted chicken, this hearty curried chicken salad is ready in a snap.

2 dozen appetizers | Active Time: 45 minutes | Total Time: 45 minutes



  1. 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.
  2. 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.
  3. Place about 2 tablespoons potato salad in each radicchio (or lettuce or endive) leaf.


Per appetizer : 30 Calories; 1 g Fat; 0 g Sat; 0 g Mono; 5 mg Cholesterol; 4 g Carbohydrates; 2 g Protein; 0 g Fiber; 84 mg Sodium; 63 mg Potassium

1/2 Carbohydrate Serving

Exchanges: 1/2 starch, 1/2 fat (for 2 appetizers)

Tips & Notes