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

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

2 tablespoons potato salad, 1 radicchio leaf
33 calories; protein 2.3g; carbohydrates 4.1g; dietary fiber 0.4g; sugars 1g; fat 0.8g; saturated fat 0.2g; cholesterol 5.7mg; vitamin a iu 51.8IU; vitamin c 4.8mg; folate 7.9mcg; calcium 5.1mg; iron 0.3mg; magnesium 4.1mg; potassium 63.4mg; sodium 81.8mg.

1/2 starch, 1/2 fat