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Potato Salad in Radicchio Cups

Potato Salad in Radicchio Cups
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WebMD Recipe from

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

  • 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
  • 1/4 teaspoon
    freshly ground pepper
  • 1 cup
    skinless roasted chicken, chopped
  • 1/3 cup
    tart green apple, diced peeled
  • 3 tablespoons
    red onion, diced
  • 3 tablespoons
    red bell pepper, diced
  • 3 tablespoons
    celery, diced
  • 2 tablespoons
    golden raisins, chopped
  • 24 small
    radicchio, Boston lettuce or endive leaves
  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.


Nutritional Information

Makes: 2 dozen appetizers
Serving Size: 1 appetizer
  • Calories28
  • Fat0 g
  • Cholesterol5 mg
  • Carbohydrates4 g
    • Dietary fiber0 g
  • Protein2 g
  • Sodium84 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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