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Chicken-Stuffed Tomatoes

 Chicken-Stuffed Tomatoes
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.”
4 ServingsPrep/Total Time: 20 min.

Ingredients

  • 4 medium tomatoes
  • 2-3/4 cups cubed rotisserie chicken
  • 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.
Nutritional Facts: 1 serving (1 each) equals 548 calories, 42 g fat (7 g saturated fat), 90 mg cholesterol, 826 mg sodium, 10 g carbohydrate, 3 g fiber, 33 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.