Chicken Salad Stuffed Tomatoes |
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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 6 |
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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. Ingredients:
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:
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.
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