Chicken-Stuffed Tomatoes

Total Time Prep/Total Time: 20 min.
Yield 4 servings
Test Kitchen Approved
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.”

Ingredients

  • 4 medium tomatoes
  • 2-3/4 cups cubed rotisserie chicken
  • 1/2 cup shredded carrot
  • 1/4 cup chopped green onions
  • 1/3 cup mayonnaise
  • 1/3 cup ranch salad dressing
  • 1/4 cup chopped walnuts

Directions

  1. 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.
  2. 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

1 each: 548 calories, 42g fat (7g saturated fat), 90mg cholesterol, 826mg sodium, 10g carbohydrate (6g sugars, 3g fiber), 33g protein.

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.”
Recipe Creator

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