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

EatingWell Test Kitchen
Source: EatingWell Magazine, November/December 2007


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

32.7 calories; protein 2.3g 5% DV; carbohydrates 4.1g 1% DV; exchange other carbs 0.5; dietary fiber 0.4g 2% DV; sugars 1g; fat 0.8g 1% DV; saturated fat 0.2g 1% DV; cholesterol 5.7mg 2% DV; vitamin a iu 51.8IU 1% DV; vitamin c 4.8mg 8% DV; folate 7.9mcg 2% DV; calcium 5.1mg 1% DV; iron 0.3mg 1% DV; magnesium 4.1mg 2% DV; potassium 63.4mg 2% DV; sodium 81.8mg 3% DV; thiaminmg 1% DV.