With a store-bought or leftover roasted chicken, this hearty curried chicken salad is ready in a snap.
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.
1/2 starch, 1/2 fat