STREAMING NOW: Carnivorous

Chicken Salad Stuffed Tomatoes

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“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.”
READY IN:
45mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Mix first four ingredients and chill at least 30 minutes; gently mix in 1/4 cup mayonnaise.
  2. 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.
  3. Lightly salt and chill.
  4. 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.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: