Potato Salad in Radicchio Cups
With a store-bought or leftover roasted chicken, this hearty curried chicken salad is ready in a snap. Source: EatingWell Magazine, November/December 2007
Ingredients
Directions
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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.
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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
Per Serving:
33 calories; 0.8 g total fat; 6 mg cholesterol; 82 mg sodium. 4.1 g carbohydrates; 2.3 g protein; Full Nutrition
Exchanges:
1/2 starch, 1/2 fat