Ingredients

• 8 ounces Yukon Gold potatoes, peeled and cut into 1/4-inch pieces (about 1 1/3 cups)
• 5 tablespoon 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 tablespoon diced red onion
• 3 tablespoon diced red bell pepper
• 3 tablespoon diced celery
• 2 tablespoon chopped golden raisins
• 24 small radicchio, Boston lettuce or endive leaves

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Cooking Directions

Step 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.

Step 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.

Step 3

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