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Chicken-Stuffed Tomatoes Recipe

Chicken-Stuffed Tomatoes Recipe

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.”
TOTAL TIME: Prep/Total Time: 20 min. YIELD:4 servings

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

  • 1. 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.
  • 2. 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 each: 548 calories, 42g fat (7g saturated fat), 90mg cholesterol, 826mg sodium, 10g carbohydrate (6g sugars, 3g fiber), 33g protein .

Reviews for Chicken-Stuffed Tomatoes

Sort By :
MY REVIEW
Cook_aholic
Reviewed Jun. 11, 2013

"I had in my mind when I decided to fix this that it would be better warm with toast points on the side which is how I served it and everyone loved it. Everything I had was basically cooked except the tomato so I added a little rosemary and omitted the walnuts (only because of my family's tastes) and I put the stuffed tomatoes in the oven for about 20 minutes on 300."

MY REVIEW
katlaydee3
Reviewed Oct. 28, 2012

"I did not really care for this at all. Maybe it would have been better as a sandwich on toast; but I will not be making again."

MY REVIEW
sylvia_moss
Reviewed Nov. 15, 2010

"I ended up just putting this on toasted bread. Basically a chicken salad sandwich. The ranch really made this good. We will be using this recipe for sandwiches again!"

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Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.