With a store-bought or leftover roasted chicken, this hearty curried chicken salad is ready in a snap. Source: EatingWell Magazine, November/December 2007

EatingWell Test Kitchen
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Ingredients

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.

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  • 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.

Tips

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

Nutrition Facts

33 calories; 0.8 g total fat; 6 mg cholesterol; 82 mg sodium. 4.1 g carbohydrates; 2.3 g protein; Full Nutrition