Tomatoes Stuffed With Chicken Chipotle Salad Food

CHICKEN-STUFFED TOMATOES

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.

CHERRY TOMATOES STUFFED WITH CHICKEN APPLE SALAD

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.

TOMATOES STUFFED WITH CHICKEN SALAD

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 SALAD STUFFED TOMATOES

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.

CHICKEN SALAD-STUFFED TOMATO APPETIZERS

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.

BAKED CHICKEN-STUFFED TOMATOES

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.