Hawaiian Chicken Salad in Radicchio Leaves

1 cup chopped macadamia nuts (see note)

1 small container (8 ounces) light sour cream

1 cup reduced-fat mayonnaise

4 cups grilled chicken breast, chopped (see note)

1 cup chopped scallions

1 cup finely chopped celery

½ cup crushed pineapple, drained well, more for optional garnish

½ teaspoon black pepper

Salt, to taste, optional

8-12 radicchio leaves, rinsed and dried

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 mix thoroughly. 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.

Do-ahead notes: 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 an airtight 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. Separate, wash, and dry radicchio leaves. Refrigerate radicchio immediately. Just before serving, spoon salad into the leaves and garnish with additional drained, crushed pineapple.

Serves eight.

Cook's note: You may need to coarsely chop the nuts. Use already roasted chicken breast to make this come together more quickly.

@Recipe nutrition:Nutrition values per serving: 358 calories (60 percent from fat), 22 g fat (5 g saturated), 9 g carbohydrates, 2 g fiber, 24 g protein, 69 mg cholesterol, 237 mg sodium.