“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!”
- 4 large tomatoes
- 2 cups finely chopped cooked chicken
- 3/4 cup mayonnaise
- 1/2 cup 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.
Originally published as Chicken Salad in Tomato Cups in Simple & Delicious July/August 2007, p11
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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