Chicken Salad in Tomato Cups Recipe
- 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
- 1. 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.
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.
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.