Potato Salad in Radicchio Cups

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

Potato Salad in Radicchio Cups
photographer: Ken Burris
Nutritionist Tested & Approved
  • Total Time: 45 minutes

  • 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

  1. Prepare through Step 2, cover and refrigerate for up to 2 days.

  2. 2 dozen appetizers

  3. 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.

  4. 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.

  5. Place about 2 tablespoons potato salad in each radicchio (or lettuce or endive) leaf.

Nutritional Facts

Per appetizer
28 Calories
4g Carbohydrates
0g Fat
0g Saturated Fat
0g Monounsaturated Fat
2g Protein
5mg Cholesterol
0g Dietary Fiber
63mg Potassium
84mg Sodium
0g Added Sugars
1/2 starch
1/2 fat Exchanges
0 Carbohydrate Servings
(for 2 appetizers)

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