- 8 ounces Yukon Gold potatoes, peeled and cut into 1/4-inch pieces
- 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
- 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.
- 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.
- Place about 2 tablespoons potato salad in each radicchio (or lettuce or endive) leaf.