Chicken Salad in Tomato Cups Recipe
- 4 large tomatoes
- 2 cups finely chopped cooked chicken
- 3/4 cup mayonnaise
- 1/2 cup Diamond of California Chopped Pecans
- 1/4 cup chopped celery
- 1 tablespoon diced pimientos
- 1 tablespoon lime juice
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- Cut a thin slice off the top of each tomato. Scoop out pulp, leaving 1/2-in. shells. Invert onto paper towels to drain. In a large bowl, combine the remaining ingredients. Spoon into tomatoes. Yield: 4 servings.
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
Reviews for Chicken Salad in Tomato Cups(2)
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This is very good. I didn't use the pecans this time, but I'm going to next time. I'll also add dried cranberries as well. They are good in everything!
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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