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Hawaiian Chicken Salad in Radicchio Leaves

Source of Recipe

Kitchen Scoop


Recipe Introduction

One stunning dish like this can take center stage for entertaining and it's easy to do most of the work ahead.

List of Ingredients

1 cup chopped macadamia nuts*
1 small container (8 ounces) light sour cream
1 cup reduced-fat mayonnaise
4 cups grilled chicken breast, chopped*
1/2 cup chopped scallions
1 cup finely chopped celery
1/2 cup crushed pineapple, drained well
1/2 teaspoon black pepper
8 to 12 radicchio leaves, rinsed and dried
Additional crushed pineapple, optional garnish


Recipe

Toast nuts: Place in single layer on a microwave-safe plate. Microwave, uncovered on high, until lightly toasted and fragrant, about 2 minutes. Carefully remove and set aside to cool.

Meanwhile, in a medium bowl, mix together sour cream and mayonnaise. Add chicken, scallions, celery, pineapple and black pepper. Stir well to thoroughly mix. Add salt to taste if nuts are unsalted.

Spoon equal portions (about 2/3 cup) into each radicchio leaf (or two smaller ones if necessary) and top with additional crushed pineapple if desired. Serve immediately or refrigerate, covered, up to an hour before serving.


* Notes: You may need to coarsely chop the nuts.

Or use already roasted chicken breast.

To Do Ahead: Grill the chicken up to 48 hours before serving; cool completely before assembling the salad. Toast nuts up to 48 hours ahead; cool and store in air-tight container. Up to 12 hours ahead, mix all ingredients together except for scallions, pineapple and nuts. Up to 1 hour ahead, finish salad, adding scallions, pineapple and nuts; and separate, wash and dry radicchio leaves. Quickly refrigerate radicchio. Just before serving, spoon salad into the leaves and garnish with additional drained, crushed pineapple.