Potato Salad in Radicchio Cups

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Potato Salad in Radicchio Cups

Potato Salad in Radicchio Cups

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

Serves 24

Prep Time 45 min

Total Time 45 min.


  • 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

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.