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Chicken Salad Stuffed Tomatoes

    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

  Cut 1/2-inch off top of each tomato. Scoop out pulp from tomatoes.
 Turn tomatoes upside down on paper towels to drain.

  In a medium bowl, combine chicken, bell pepper, corn, and onion. In
 a small bowl, whisk together olive oil and next 6 ingredients. Pour
 over chicken, tossing gently to coat.

  Line tomatoes with leaf lettuce or spinach leaves. Spoon chicken
 salad evenly into tomatoes. Refrigerate or serve immediately.