Potato Salad in Radicchio Cups

Potato Salad in Radicchio Cups

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From: EatingWell Magazine, November/December 2007

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

Ingredients 24 servings

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Original recipe yields 24 servings
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  • 8 ounces Yukon Gold potatoes, peeled and cut into ¼-inch pieces (about 1⅓ cups)
  • 5 tablespoons reduced-fat mayonnaise
  • 1 tablespoon lemon juice
  • 1 teaspoon curry powder
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground pepper
  • 1 cup chopped skinless roasted chicken
  • ⅓ 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

Preparation

  • Active

  • Ready In

  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.
  • Make Ahead Tip: Prepare through Step 2, cover and refrigerate for up to 2 days.

Nutrition information

  • Serving size: 2 tablespoons potato salad, 1 radicchio leaf
  • Per serving: 33 calories; 1 g fat(0 g sat); 0 g fiber; 4 g carbohydrates; 2 g protein; 8 mcg folate; 6 mg cholesterol; 1 g sugars; 0 g added sugars; 52 IU vitamin A; 5 mg vitamin C; 5 mg calcium; 0 mg iron; 82 mg sodium; 63 mg potassium
  • Carbohydrate Servings: ½
  • Exchanges: ½ starch, ½ fat

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