Chicken-Stuffed Tomatoes
Simple & Delicious
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Nancy MacLeod of Boynton Beach, Florida turns garden-fresh tomatoes into a sensational summer meal when she fills them with this creamy chicken salad. “I came up with this recipe when I had a lot of fresh tomatoes on hand,” she relates.
“It’s great for lunch or dinner with a side salad and some crusty bread.”
SERVINGS: 4
CATEGORY: Salads
METHOD:
TIME: Prep/Total Time: 20 min.
Ingredients:
- 4 medium tomatoes
- 1 cooked rotisserie chicken, skin removed and cubed (2-3/4 cups)
- 1/2 cup shredded carrot
- 1/4 cup chopped green onions
- 1/3 cup mayonnaise
- 1/3 cup ranch salad dressing
- 1/4 cup chopped walnuts
Directions:
Cut a thin slice off the top of each tomato. Scoop out pulp, leaving a 1/2-in. shell. Invert tomatoes onto paper towels to drain.
In a small bowl, combine the chicken, carrot and onions. Combine mayonnaise and ranch dressing; stir into chicken mixture. Spoon into tomatoes. Sprinkle with walnuts. Yield: 4 servings.