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Beefsteak Tomatoes
Stuffed with Chicken Salad
Makes 6 Servings
*6 large beefsteak tomatoes
*3 cups cooked chicken, cut into bite-size pieces (See Notes)
*2 ribs celery, chopped
*1 bunch scallions, white & green parts only, chopped
*1 cup mayonnaise or to taste
1Slice the tops off the tomatoes and scoop out the core and seeds, making an empty shell. Do not cut through the sides or the bottom. Turn upside down onto paper towels to drain, about 20 minutes.
2Combine the cooked chicken, celery and scallions in a mixing bowl. Add mayonnaise and combine until thoroughly mixed. Season with salt and freshly ground black pepper. Refrigerate until well chilled.
3When ready to serve, scoop chicken salad into the tomato shells. Reseason if necessary.
  • This recipe is part of an Entertaining Ideas article titled 'Take 5' featuring recipes using 5 ingredients. Click here to review other 'Take 5' recipes.
  • You can find rotisserie-style cooked chicken in the deli section of most supermarkets.