CHICKEN SALAD STUFFED TOMATOES
A delicious chicken salad stuffed in ripe tomatoes is healthy, low-carb and creates the perfect luncheon or party dish.
Provided by Courtney Whitmore
Categories Main Course
Time 25m
Number Of Ingredients 10
Steps:
- In a large mixing bowl, combine chicken, celery, green onion, mayonnaise, lemon juice, salt, pepper, onion powder and garlic powder. Stir until combined well. Refrigerate until ready to serve.
- Using a sharp knife, cut the top of large, ripe tomatoes (about 1" down from top) and carefully remove all tomato pulp. Pat the inside of the tomato dry with a paper towel.
- Use a scooper or large spoon to fill the tomatoes (about 1/2 cup) with the cold chicken salad.
- Garnish with your favorite toppings like crumbled bacon, chopped green onion, chives, everything bagel seasoning, parsley, basil, thyme, etc. Serve on a bed of lettuce and enjoy!
Nutrition Facts : Calories 265 kcal, Carbohydrate 11 g, Protein 8 g, Fat 23 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 24 mg, Sodium 322 mg, Fiber 3 g, Sugar 4 g, UnsaturatedFat 18 g, ServingSize 1 serving
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.)
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
HERB STUFFED TOMATOES
Provided by Giada De Laurentiis
Categories side-dish
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F.
- Cut the tomatoes in half, horizontally. Use a small spoon to gently hollow out the inside of the tomatoes, discarding the seeds and reserving the pulp and being careful not to puncture the outer shell. Chop the reserved pulp and put in a medium bowl. Add the parsley, bread crumbs, cheese, and pepper and mix gently to combine. Place the tomato halves in a buttered casserole dish, and fill with the bread crumb mixture. Drizzle the top of the tomatoes with olive oil. Bake until the tops are browned, about 20 minutes.
TOMATOES STUFFED WITH CHICKEN SALAD
Paula Deen's Tomatoes Stuffed with Chicken Salad is perfect party food
Provided by Paula Deen
Time 15m
Yield 15
Number Of Ingredients 13
Steps:
- Cut 1/2 inch off top of each tomato. Scoop out pulp from tomatoes. Turn tomatoes upside down on paper towels to drain.
- In a medium bowl, combine chicken, bell pepper, corn and onion.
- In a small bowl, whisk together olive oil and next 6 ingredients. Pour over chicken, tossing gently to coat.
- Line tomatoes with leaf lettuce or spinach leaves. Spoon chicken salad evenly in the tomatoes. Refrigerate or serve immediately.
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.
HERBY STUFFED TOMATOES
Provided by Alex Guarnaschelli
Categories main-dish
Time 45m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F. Line a baking sheet with parchment.
- Arrange the tomatoes cut-side up with space between each on the prepared baking sheet. Drizzle with the honey and 2 tablespoons of the olive oil and season with salt. Bake until slightly tender, 5 to 6 minutes. Set aside.
- In a large heavy-bottomed pot, heat the remaining 1 tablespoon olive oil over medium heat. Add the ginger, vinegar, cumin, scallions and reserved insides of the tomatoes and stir to combine. Add the chickpeas, spinach and arugula and cook until the greens are wilted, about 1 minute. Remove from the heat. Tear 2 leaves of basil and stir into the filling. Season with salt and pepper.
- Put 1 basil leaf into each tomato base and gently spoon in a liberal amount of filling. Bake until piping hot, 12 to 15 minutes. Top each stuffed tomato with grated Parmesan and a tomato "hat."
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.
TUNA SALAD STUFFED TOMATOES
This is not your usual tuna salad! This salad also makes a great sandwich (both hot & cold... look for my other tuna recipes!
Provided by Leopard Apron
Categories Summer
Time 20m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- In a large mixing bowl, break up tuna.
- Add celery, onions and olives and mix.
- In a 2 cup measuring cup, mix mayonnaise and remaining seasonings to blend.
- Combine mayonnaise mixture to tuna and vegetables and blend well, folding in chopped eggs.
- Slice off top of ripe tomatoes, scoop out pulp and reserve for other use.
- Spoon in tuna salad mixture to fill.
- Sprinkle with paprika, salt & pepper if desired.
- Garnish with black olive and celery leaves.
- Serve as is, or chill for later serving.
STUFFED TOMATO SALAD
These make a wonderful luncheon during tomato harvest season. Serve with herb or garlic toast. (chill time 1 hour)
Provided by Derf2440
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cook bacon until crisp; drain, crumble bacon and set aside.
- In a bowl combine mayonnaise, vinegar, basil, crisp bacon and a dash of cayenne pepper.
- In another bowl, stir together celery, green onion and cottage cheese.
- Add bacon mixture.
- Cover and let stand for one hour in refrigerator.
- Line four salad plates with romaine lettuce leaves.
- Cut stem ends from tomatoes.
- Place tomatoes cut sides down, on lettuce leaves.
- Cut each tomato into sixths to within 1 inch of the bottom, being careful not to cut through.
- Carefully spread out sections, forming a flower.
- Sprinkle with salt.
- Fill each with an equal amount of cheese mixture.
HERBED TUNA-STUFFED TOMATOES
A simple, no-cook meal for those hot summer nights when you are looking for something light and effortless. Can also be used as a first-course.
Provided by JackieOhNo!
Categories Tuna
Time 20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- With a paring knife, remove the stem end from each tomato. Scoop out the seeds and pulp and transfer them to a bowl.
- Add the tuna, capers, parsley, lemon zest and juice, oil, and pepper to the bowl and combine.
- Spoon this mixture carefully into the hollowed-out tomatoes.
Nutrition Facts : Calories 182.4, Fat 6.9, SaturatedFat 1.5, Cholesterol 32.3, Sodium 175.5, Carbohydrate 8.9, Fiber 2.7, Sugar 5.1, Protein 21.9
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