Hawaiian Chicken Salad in Radicchio Leaves

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
 

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.

Hawaiian Chicken Salad in Radicchio Leaves

Here's an easy party menu suggestion:

Assorted cheeses and crackers
Hawaiian Chicken Salad in Radicchio Leaves
Steamed asparagus
Lemon sorbet and sugar cookies

Let us know how it turns out!

Hawaiian Chicken Salad in Radicchio Leaves

Approximate Values Per Serving: 358 calories (60% from fat), 22 g fat (5 g saturated), 69 mg cholesterol, 24 g protein, 9 g carbohydrates, 2 g dietary fiber, 237 mg sodium

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