Potato Salad in Radicchio Cups

From EatingWell: November/December 2007 — Subscribe Now!

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

2 dozen appetizers

Active Time: 45 minutes

Total Time: 45 minutes

Nutrition Profile

Diabetes appropriate | Low carbohydrate | View Complete Nutrition Guidelines»

Ingredients

8 ounces Yukon Gold potatoes, peeled and cut into 1/4-inch pieces (about 1 1/3 cups)
5 tablespoons reduced-fat mayonnaise
1 tablespoon lemon juice
1 teaspoon curry powder
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 cup chopped skinless roasted chicken
1/3 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

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.

Tips & Notes

Make Ahead Tip: Prepare through Step 2, cover and refrigerate for up to 2 days.

Nutrition

Per appetizer: 30 calories; 1 g fat (0 g sat, 0 g mono); 5 mg cholesterol; 4 g carbohydrates; 2 g protein; 0 g fiber; 84 mg sodium; 63 mg potassium.

1/2 Carbohydrate Serving

Exchanges: 1/2 starch, 1/2 fat

Nutrition Note: (for 2 appetizers)