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


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

33 calories; 0.8 g total fat; 0.2 g saturated fat; 6 mg cholesterol; 82 mg sodium. 63 mg potassium; 4.1 g carbohydrates; 0.4 g fiber; 1 g sugar; 2.3 g protein; 52 IU vitamin a iu; 5 mg vitamin c; 8 mcg folate; 5 mg calcium; 4 mg magnesium;