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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.
- By: EatingWell Test Kitchen
Ingredients 24 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 24 servings
Nutrition per serving may change if servings are adjusted.
- 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
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Active
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Ready In
- 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.
- Make Ahead Tip: Prepare through Step 2, cover and refrigerate for up to 2 days.
- 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
