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“Garden-fresh tomatoes make this standout recipe hard to beat,” notes Judy Robertson of Southington, Connecticut. “It’s fast, delicious, economical…and my family loves it!”
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Nutritional Facts 1 serving (1 each) equals 577 calories, 50 g fat (7 g saturated fat), 77 mg cholesterol, 382 mg sodium, 11 g carbohydrate, 4 g fiber, 23 g protein.
Originally published as Chicken Salad in Tomato Cups in Simple & Delicious July/August 2007, p11
Seeding TomatoesSummer is the perfect time of year to enjoy fresh juicy tomatoes in all types of recipes. It's usually not necessary to remove the seeds from tomatoes before using. But for some recipes, seeding the tomatoes can improve the dish's appearance or eliminate excess moisture. For example, it's not important to seed tomatoes when preparing a tossed salad. But it's nice to remove the seeds when making creamy tomato soup to ensure a smooth texture. And using seeded tomatoes when assembling a casserole can prevent it from becoming watery. To remove the seeds from a tomato, cut it in half horizontally and remove the stem. Holding a tomato half over a bowl or sink, scrape out seeds with a small spoon or squeeze the tomato to force out the seeds. Then slice or dice as directed in the recipe.
Summer is the perfect time of year to enjoy fresh juicy tomatoes in all types of recipes. It's usually not necessary to remove the seeds from tomatoes before using. But for some recipes, seeding the tomatoes can improve the dish's appearance or eliminate excess moisture. For example, it's not important to seed tomatoes when preparing a tossed salad. But it's nice to remove the seeds when making creamy tomato soup to ensure a smooth texture. And using seeded tomatoes when assembling a casserole can prevent it from becoming watery. To remove the seeds from a tomato, cut it in half horizontally and remove the stem. Holding a tomato half over a bowl or sink, scrape out seeds with a small spoon or squeeze the tomato to force out the seeds. Then slice or dice as directed in the recipe.
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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Reviewed on Aug. 14, 2012 by Wozzup
I tried this recipe for the first time over a year ago. My husband, a picky eater, was skeptical, to say the least, when I told him what we were having for dinner. It certainly didn't sound like "real" dinner to him! He raved over it! The pecans and lime add that special something extra, and one large filled tomato was almost more than I could eat. It was very filling and absolutely delicious. And to top it off, it was very easy to make! I came back to the recipe today looking for what others have served with it, as I plan to make this the main dish at a party I'm giving this weekend. Since mine is the first review, which shocks me, since it was so wonderful, I'll post that I'm going to accompany it with a do-it-yourself salad bar (how I always do salads for a party, so those who don't like onions or whatever can have it how they like) and crescent rolls. I feel like something is still missing, but maybe a cheese and fruit tray on the table will fill the gap. (How'd I do for my very first review? I signed up purely because this recipe deserves applause!)
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