Chicken Salad Stuffed Tomatoes
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“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.”
Chicken Salad Stuffed Tomatoes
1 recipe photo
READY IN:45mins |
SERVES:6 |
UNITS:US |
|
Ingredients Nutrition
- 1 cup cooked chicken, diced
- 2⁄3 cup celery, diced
- 3 tablespoons cucumbers, peeled and diced
- 3 tablespoons French dressing (French Dressing (Not Catalina Style) or your own recipe)
- 1⁄4 cup mayonnaise
- 6 large tomatoes
- salt, to taste
- mayonnaise, for garnish (use a good quality, such as Hellmann's)
Directions
- 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.
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Chicken Salad Stuffed Tomatoes