- 2 cups finely chopped cooked chicken
- 1/2 cup mayonnaise
- 1/4 cup finely chopped celery
- 1/4 cup finely shredded cheddar cheese
- 1 small carrot, finely shredded
- 1 tablespoon finely chopped onion
- 1/4 teaspoon pepper
- Salt to taste
- 5 medium tomatoes
- Lettuce leaves, optional
- In a bowl, combine the first eight ingredients; cover and chill for 2-3 hours. Cut tomatoes not quite through into six equal wedges; spread apart. Place 1/2 cup chicken salad in center of each tomato. Serve on lettuce if desired. Yield: 5 servings.
Originally published as Susan's Stuffed Tomatoes in Country Chicken Cookbook 1995, 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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