Recipe Image

Potato Salad in Radicchio Cups

  • 45 m
  • 45 m
EatingWell Test Kitchen
“With a store-bought or leftover roasted chicken, this hearty curried chicken salad is ready in a snap.”

Ingredients

    • 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

Directions

  • 1 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.
  • 2 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.
  • 3 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.
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