Potato Salad in Radicchio Cups
With a store-bought or leftover roasted chicken, this hearty curried chicken salad is ready in a snap.
Servings: 2 dozen appetizers
Total Time: 45 minutes
Ease of Preparation: Easy
Health: Low Calorie, Low Carb, Low Sat Fat, Low Cholesterol, Low Sodium, Heart Healthy
Ingredients:
Potato Salad in Radicchio Cups
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
Steps:
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.
Nutrition: (Per appetizer)
Calories - 30
Carbohydrates - 4
Fat - 1
Saturated Fat - 0
Monounsaturated Fat - 0
Protein - 2
Cholesterol - 5
Dietary Fiber - 0
Potassium - 63
Sodium - 84
Prepare through Step 2, cover and refrigerate for up to 2 days.
Related Links:
• Backyard Coleslaw
• More Healthy Spring and Memorial Day Recipes
EatingWell
This news arrived on: 05/20/2008
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