5 Tbsp reduced-fat mayonnaise
1 Tbsp lemon juice
1 tsp curry powder
½ tsp salt
¼ tsp freshly ground pepper
1 cup chopped skinless roasted chicken
⅓ cup diced peeled tart green apple
3 Tbsp diced red onion
3 Tbsp diced red bell pepper
3 Tbsp diced celery
2 Tbsp chopped golden raisins
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.
To Make Ahead: Prepare through Step 2, cover and refrigerate for up to 2 days.
Provided by: EatingWell
Per Single Serving / Serves 24 Total
- Calories 28
- Sodium 84mg 4%
- Total Carbohydrates 4gm 1%
- Protein 2gm
- Cholesterol 5mg 2%
Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.