Chicken Salad In Tomato Cups Food

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CHICKEN SALAD IN TOMATO CUPS



Chicken Salad in Tomato Cups image

"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!"

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 9

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

Steps:

  • 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.

Nutrition Facts : Calories 577 calories, Fat 50g fat (7g saturated fat), Cholesterol 77mg cholesterol, Sodium 382mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 4g fiber), Protein 23g protein.

NEELY'S CHICKEN SALAD IN TOMATO CUPS



Neely's Chicken Salad in Tomato Cups image

Provided by Patrick and Gina Neely : Food Network

Categories     side-dish

Time 20m

Yield 6 servingss

Number Of Ingredients 12

1 rotisserie chicken, skinless and meat shredded or diced
1/2 small red onion, diced
1 shallot, chopped
2 tablespoons freshly chopped tarragon leaves
1 celery rib, chopped
1 cup slivered almonds
2 tablespoons white wine vinegar
3/4 cup mayonnaise
3 cups halved seedless red grapes
Kosher salt and freshly ground black pepper
6 large beefsteak tomatoes
1 head butter lettuce

Steps:

  • Mix first 10 ingredients in a large bowl.
  • Core tops of tomatoes with a paring knife. Using a melon baller, scoop out the insides of the tomatoes. Lay a leaf of lettuce in each tomato so it peeks out the top. Fill the tomatoes with a large scoop of the chicken salad and serve.

RANCH CHICKEN SALAD CUPS



Ranch Chicken Salad Cups image

Rotisserie chicken, crispy bacon, juicy tomatoes and cubes of avocado are tossed with an herby, creamy homemade ranch dressing and served in lettuce cups for a fresh and easy meal.

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 12

8 slices bacon, chopped
1/4 cup sour cream
1/4 cup mayonnaise
2 tablespoons buttermilk
3 tablespoons chopped scallions
2 tablespoons chopped fresh dill
Kosher salt and freshly ground pepper
3 cups shredded rotisserie chicken (skin removed)
1 16-ounce container Campari or other small vine-ripened tomatoes, quartered
1 avocado, diced
2 heads Bibb lettuce, leaves separated
4 dinner rolls

Steps:

  • Cook the bacon in a medium skillet over medium heat, stirring, until crisp, about 8 minutes. Transfer to a paper towel-lined plate using a slotted spoon.
  • Whisk the sour cream, mayonnaise and buttermilk in a large bowl. Add the scallions, dill, 1/2 teaspoon salt and a few grinds of pepper; whisk to combine. Add the chicken and half each of the bacon and tomatoes; toss to coat. Add the avocado and gently toss.
  • Serve the chicken salad in the lettuce leaves; top with the remaining bacon and tomatoes. Serve with the dinner rolls.

CHICKEN SALAD CUPS



Chicken Salad Cups image

Pineapple and almonds enhance the creamy chicken salad in these cute tartlets made with convenient refrigerated pie pastry. Lois Holdson of Millersville, Maryland shared the recipe.

Provided by Taste of Home

Categories     Appetizers

Time 40m

Yield 14 servings.

Number Of Ingredients 13

1 package (15 ounces) refrigerated pie pastry
2 cups cubed cooked chicken
1 can (8 ounces) unsweetened crushed pineapple, drained
1/2 cup slivered almonds
1/2 cup chopped celery
1/2 cup shredded cheddar cheese
1/2 cup mayonnaise
1/2 teaspoon salt
1/2 teaspoon paprika
TOPPING:
1/2 cup sour cream
1/4 cup mayonnaise
1/2 cup shredded cheddar cheese

Steps:

  • Cut each sheet of pie pastry into 4-1/2-in. rounds; reroll scraps and cut out additional circles. Press pastry onto the bottom and up the sides of 14 ungreased muffin cups. , Bake at 450° for 6-7 minutes or until golden brown. Cool on a wire rack. , In a large bowl, combine the chicken, pineapple, almonds, celery, cheese, mayonnaise, salt and paprika; refrigerate until chilled. , Just before serving, spoon two rounded tablespoonfuls of chicken salad into each pastry cup. Combine sour cream and mayonnaise; spoon over filling. Sprinkle with cheese.

Nutrition Facts : Calories 337 calories, Fat 24g fat (8g saturated fat), Cholesterol 42mg cholesterol, Sodium 335mg sodium, Carbohydrate 19g carbohydrate (4g sugars, Fiber 1g fiber), Protein 10g protein.

BUTTERMILK FRIED CHICKEN WITH SPINACH TOMATO SALAD



Buttermilk Fried Chicken with Spinach Tomato Salad image

Categories     Milk/Cream     Chicken     Tomato     Fry     Marinate     Curry     Spinach     Summer     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 14

1 1/2 cups buttermilk
3 tablespoons curry powder
3 3/4 teaspoons kosher salt, divided
1 1/2 teaspoons ground black pepper
3 whole chicken legs, cut into leg and thigh pieces
6 chicken breast halves with skin and ribs
1 1/2 cups all purpose flour
2 teaspoons chili powder
1 1/2 pounds cherry tomatoes, halved
1/4 cup extra-virgin olive oil
2 tablespoons minced shallot
4 teaspoons balsamic vinegar
3 cups (about) canola oil
12 cups baby spinach leaves

Steps:

  • Mix buttermilk, curry powder, 3 teaspoons salt, and pepper in large bowl. Add chicken; turn to coat. Cover; chill at least 4 hours or overnight.
  • Remove chicken from refrigerator. Line 2 baking sheets with paper towels. Mix flour, chili powder, and 3/4 teaspoon salt in shallow dish. Mix tomatoes and next 3 ingredients in another large bowl.
  • Add enough canola oil to 12-inch skillet to reach depth of 1/2 inch. Heat over medium-high heat to 375°F. Remove 6 chicken pieces from buttermilk mixture. Dip in flour mixture and turn to coat; shake off excess. Add chicken, skin side down, to skillet. Reduce heat to medium-low. Cover; cook until brown, about 12 minutes. Turn chicken over. Cook uncovered until cooked through, about 5 minutes for breasts and 10 minutes for legs and thighs; transfer to paper towels. Repeat with remaining chicken. (Salad and chicken can be made 2 hours ahead. Let stand at room temperature.)
  • Add spinach to tomato salad; season with salt and pepper. Divide salad among plates; top with chicken.

CHICKEN SALAD WITH BACON, LETTUCE, AND TOMATO



Chicken Salad with Bacon, Lettuce, and Tomato image

This chicken salad has a creamy dressing and is best served over crisp lettuce leaves.

Provided by Angel

Categories     Salad

Time 1h

Yield 6

Number Of Ingredients 12

5 slices bacon
3 cups diced cooked chicken
1 cup chopped fresh tomato
2 stalks celery, thinly sliced
¾ cup mayonnaise
2 tablespoons minced green onion
1 tablespoon chopped parsley
1 teaspoon lemon juice
1 dash Worcestershire sauce
salt and ground black pepper to taste
12 leaves romaine lettuce
1 large avocado, sliced

Steps:

  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble.
  • Stir chicken, bacon, tomato, and celery together in a bowl.
  • Whisk mayonnaise, parsley, green onions, lemon juice, Worcestershire sauce, salt, and black pepper together in a bowl until dressing is smooth. Pour dressing over chicken mixture; toss to coat. Refrigerate until chilled, at least 30 minutes.
  • Stir chicken mixture and serve over romaine lettuce leaves; garnish with avocado slices.

Nutrition Facts : Calories 455.5 calories, Carbohydrate 7.5 g, Cholesterol 71.4 mg, Fat 37.3 g, Fiber 4.2 g, Protein 23.9 g, SaturatedFat 6.8 g, Sodium 395 mg, Sugar 1.9 g

CAJUN TOMATO CHICKEN SALAD



Cajun Tomato Chicken Salad image

Make and share this Cajun Tomato Chicken Salad recipe from Food.com.

Provided by Dancer

Categories     Chicken

Time 20m

Yield 4 serving(s)

Number Of Ingredients 12

1 1/2 tablespoons lemon juice
2 cloves garlic, minced
1/2 teaspoon thyme
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon cayenne pepper
1/2 cup nonfat plain yogurt
3 cups cubed cooked chicken
1 cup thinly sliced green onion
1/2 cup diced green bell pepper
1/2 cup diced celery
3 cups seeded and diced fresh tomatoes (about 1 1/2 lbs.)

Steps:

  • Combine lemon juice and next five ingredients.
  • Beat in yogurt.
  • Gently fold chicken and next 3 ingredients into dressing and chill.
  • Just before serving, fold in tomatoes.

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