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Chicken Salad in Tomato Cups

 Chicken Salad in Tomato Cups
“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 ServingsPrep/Total Time: 25 min.


  • 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.
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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.