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."
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 548 calories, Fat 42g fat (7g saturated fat), Cholesterol 90mg cholesterol, Sodium 826mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 3g fiber), Protein 33g protein.
CHICKEN SALAD-STUFFED TOMATOES
This light and fresh supper will hit the spot on a hot summer night-which also happens to be when the best tomatoes are in season. This easy recipe calls for just five ingredients (plus salt and pepper) and doesn't require you to heat up the kitchen, thanks to a rotisserie chicken. Choose large, meaty beefsteak tomatoes for this dish; they can hold enough chicken salad to make a satisfying meal. It's okay if they aren't perfectly round (many beefsteaks and heirloom varieties have unusual shapes) as long as they are large and flat-bottomed. Serve the stuffed tomatoes with crusty bread and mixed greens for a refreshingly simple meal.
Provided by Pam Lolley
Categories Chicken
Time 15m
Yield Serves 6
Number Of Ingredients 7
Steps:
- Remove and discard tops of tomatoes; then core and seed them.
- Stir together next 6 ingredients in a bowl until combined. Spoon about 1/2 cup mixture into each cored tomato. (Cover and refrigerate leftover chicken salad up to 5 days.)
BAKED CHICKEN-STUFFED TOMATOES
This is a delicious and attractive way to use up leftover roast chicken. It makes a wonderful dish to serve for lunch or supper. Deliciossso!!!
Provided by Ms. Ayons dishes
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cut a slice off top of each tomato and scoop out pulp, reserve for other use.
- Sprinke inside of tomatoes with salt and turn upside down to drain.
- In small saucepan melt butter and blend in flour. Cook, stirring until bubbly.
- Off heat, stir in milk. Put back over low heat and cook, stirring until smooth and thickened.
- Stir in chicken, celery, onions, nuts and 1/4 cup cheese.
- Season to taste with seasoned salt and pepper.
- Fill tomato shells with the mixture. Arrange in shallow baking dish or pie plate.
- Sprinkle with remaining 1/4 cup cheese.
- Bake at 375 degrees for 15-20 minute or until golden brown on top.
Nutrition Facts : Calories 238, Fat 17.5, SaturatedFat 8.4, Cholesterol 38.6, Sodium 214.9, Carbohydrate 13.3, Fiber 2.9, Sugar 4.1, Protein 9.1
HERBED CHICKEN SALAD STUFFED TOMATO
This Herbed Chicken Salad for two is creamy, crunchy and tasty. Oh, and did we mention it's a HEALTHY LIVING recipe and takes just 10 minutes to prep?
Provided by My Food and Family
Categories Home
Time 1h10m
Yield Makes 2 servings.
Number Of Ingredients 6
Steps:
- Combine chicken, celery and onions in medium bowl. Add combined dressing and basil; mix lightly. Cover and refrigerate at least 1 hour.
- Cut tomatoes into wedges, starting at the top of each tomato but being careful to not cut all of the way through to bottom of tomato.
- Place 1 tomato on each salad plate; gently separate wedges. Fill evenly with the chicken salad.
Nutrition Facts : Calories 160, Fat 4.5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 55 mg, Sodium 270 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 20 g
CHICKEN SALAD-STUFFED TOMATO APPETIZERS
Enjoy the surprising kick of these easy appetizers, with deli chicken salad and a dash of horseradish.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 35m
Yield 24
Number Of Ingredients 4
Steps:
- With sharp knife, cut 1/4-inch off stem side of each tomato and 1/8-inch off bottoms. Using melon baller or small spoon, remove insides of tomatoes; discard.
- Make cuts in ends of each green onion piece; place in bowl of ice water until curly.
- In small bowl, mix chicken salad and horseradish. Place 1 teaspoon chicken salad in each tomato. Place 1 green onion brush in top center of each tomato for stem.
Nutrition Facts : Calories 15, Carbohydrate 1 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Appetizer, Sodium 15 mg, Sugar 0 g, TransFat 0 g
CHICKEN SALAD STUFFED TOMATOES
As pretty as a flower on the plate, this delicious recipe hails from the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Variations: substitute crab, meat, tuna or salmon for chicken.
Provided by Molly53
Categories Lunch/Snacks
Time 45m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Mix first four ingredients and chill at least 30 minutes; gently mix in 1/4 cup mayonnaise.
- Wash and peel tomatoes; cut out blossom end and cut tomatoes from top to within a quarter inch of bottom, into 5 or 6 wedge-shaped sections.
- Lightly salt and chill.
- Pull wedges apart to resemble petals of a flower, place on chilled plates and fill with chicken salad; garnish with a small dollop of mayonnaise.
CHERRY TOMATOES STUFFED WITH CHICKEN APPLE SALAD
Provided by Robert Irvine : Food Network
Categories appetizer
Time 1h20m
Yield 8 servings of 2 appetizers each
Number Of Ingredients 11
Steps:
- Poach chicken in water and set aside to cool. Carefully slice off a small amount of the top of tomatoes (be careful not to remove too much) and scoop out seeds. (A 1/4 teaspoon measuring spoon works well for this procedure.) Peel apples, remove core and chop fine, and coat with lemon juice. Chop cooled chicken fine, season with salt and pepper and cinnamon, and stir in mayonnaise and chopped parsley, mixing well. Spoon chicken salad into tomatoes and garnish with the rosemary leaves.
NEELY'S CHICKEN SALAD IN TOMATO CUPS
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 20m
Yield 6 servingss
Number Of Ingredients 12
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.
CHICKEN SALAD STUFFED TOMATOES OR AVOCADOS
Make and share this Chicken Salad Stuffed Tomatoes or Avocados recipe from Food.com.
Provided by Irishcolleen
Categories < 30 Mins
Time 30m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- In a medium bowl, mix together mayonnaise with paprika and seasoned salt. Blend in dried cranberries, grapes, celery, bell pepper, onions, and nuts. Add chopped chicken, and mix well. Season with black pepper to taste. Chill 1 hour.
- Place each lettuce leaf onto small plates with tomatoes or avocados on top. Mound chicken salad into tomatoes or avocados.
- Serve with your favorite crackers.
Nutrition Facts : Calories 344.9, Fat 26.9, SaturatedFat 4.2, Cholesterol 5.1, Sodium 234.3, Carbohydrate 26.7, Fiber 9.9, Sugar 8.3, Protein 5.5
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