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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Know I have to put number of servings down but you can make as many as you want and have enough for sandwiches. I usually use fresh celery but hubby forgot to get at the market so I improvised. Ingredients:
as much roasted, or boiled chicken, as you want to make as much as you want., diced |
1/2 onion diced finely or more for how much you are making |
2 stalks celery diced (or like me 1 tsp celery seed, couple good sprinkles of celery leaves, dash or two of celery salt). |
couple good shakes of dried parsley leaves |
couple good shakes of dried tarragon leaves |
2 hard boiled eggs diced |
kosher salt and fresh cracked pepper to taste |
real mayonaise (i prefer hellmann's) to the consistancy you want |
sea salt |
and of course large tomatoes to stuff |
Directions:
1. Combine first 7 ingredients and mix with a spoon
2. Add as mush mayo as you need to make a nice smooth, moist consistency
3. Add a bit of sea salt, stir then cover tightly and put in fridge for at least 30 minutes.
4. Take out and taste. Add whatever you feel is lacking and put back in fridge.
5. Take tomatoes and cut top off and hollow out
6. Stuff with the chicken salad mixture.
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