Tomatoes stuffed with Chicken Salad (Paula Deen) |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Ingredients:
6 large tomatoes |
2 cups cooked and cubed chicken |
1/2 cup minced red bell pepper |
1/2 cup corn, drained |
1 1/2 tablespoons minced red onion |
1/4 cup plus 2 tablespoons olive oil |
1/4 cup fresh lemon juice |
1 tablespoon chopped fresh italian flat-leaf parsley |
1 tablespoon dijon mustard |
1 tablespoon mayonnaise |
1 teaspoon ground black pepper |
1/2 teaspoon salt |
leaf lettuce or spinach leaves |
Directions:
1. Cut 1/2-inch off top of each tomato. Scoop out pulp from tomatoes. Turn tomatoes upside down on paper towels to drain.
2. In a medium bowl, combine chicken, bell pepper, corn, and onion.
3. In a small bowl, whisk together olive oil and next 6 ingredients. Pour over chicken, tossing gently to coat.
4. Line tomatoes with leaf lettuce or spinach leaves. Spoon chicken salad evenly into tomatoes. Refrigerate or serve immediately.
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