Chicken Salad Stuffed Tomato Appetizers Recipes

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CHICKEN SALAD-STUFFED TOMATOES



Chicken Salad-Stuffed Tomatoes image

This light and fresh supper will hit the spot on a hot summer night-which also happens to be when the best tomatoes are in season. This easy recipe calls for just five ingredients (plus salt and pepper) and doesn't require you to heat up the kitchen, thanks to a rotisserie chicken. Choose large, meaty beefsteak tomatoes for this dish; they can hold enough chicken salad to make a satisfying meal. It's okay if they aren't perfectly round (many beefsteaks and heirloom varieties have unusual shapes) as long as they are large and flat-bottomed. Serve the stuffed tomatoes with crusty bread and mixed greens for a refreshingly simple meal.

Provided by Pam Lolley

Categories     Chicken

Time 15m

Yield Serves 6

Number Of Ingredients 7

6 beefsteak tomatoes, (1/2 to 3/4 lb. each)
4 cups chopped rotisserie chicken
1 1/2 cups chopped tricolor bell pepper mix (from 1 [8-oz.] container)
3/4 cup mayonnaise
2 tablespoons fresh lemon juice (from 1 lemon)
1 teaspoon kosher salt
1/2 teaspoon black pepper

Steps:

  • Remove and discard tops of tomatoes; then core and seed them.
  • Stir together next 6 ingredients in a bowl until combined. Spoon about 1/2 cup mixture into each cored tomato. (Cover and refrigerate leftover chicken salad up to 5 days.)

CHICKEN SALAD STUFFED TOMATOES



Chicken Salad Stuffed Tomatoes image

A delicious chicken salad stuffed in ripe tomatoes is healthy, low-carb and creates the perfect luncheon or party dish.

Provided by Courtney Whitmore

Categories     Main Course

Time 25m

Number Of Ingredients 10

3 cups chicken (cooked and shredded (I love to use rotisserie chicken))
1 cup celery (chopped)
1/4 cup green onion (chopped)
3/4 cup mayonnaise
1 tablespoon lemon juice
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
8 tomatoes (large, ripe )

Steps:

  • In a large mixing bowl, combine chicken, celery, green onion, mayonnaise, lemon juice, salt, pepper, onion powder and garlic powder. Stir until combined well. Refrigerate until ready to serve.
  • Using a sharp knife, cut the top of large, ripe tomatoes (about 1" down from top) and carefully remove all tomato pulp. Pat the inside of the tomato dry with a paper towel.
  • Use a scooper or large spoon to fill the tomatoes (about 1/2 cup) with the cold chicken salad.
  • Garnish with your favorite toppings like crumbled bacon, chopped green onion, chives, everything bagel seasoning, parsley, basil, thyme, etc. Serve on a bed of lettuce and enjoy!

Nutrition Facts : Calories 265 kcal, Carbohydrate 11 g, Protein 8 g, Fat 23 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 24 mg, Sodium 322 mg, Fiber 3 g, Sugar 4 g, UnsaturatedFat 18 g, ServingSize 1 serving

CHICKEN SALAD-STUFFED TOMATO APPETIZERS



Chicken Salad-Stuffed Tomato Appetizers image

Enjoy the surprising kick of these easy appetizers, with deli chicken salad and a dash of horseradish.

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 35m

Yield 24

Number Of Ingredients 4

24 cherry tomatoes
Green onion tops, cut into 1 1/4-inch strips
1/2 cup chicken salad (from deli)
2 tablespoons prepared horseradish

Steps:

  • With sharp knife, cut 1/4-inch off stem side of each tomato and 1/8-inch off bottoms. Using melon baller or small spoon, remove insides of tomatoes; discard.
  • Make cuts in ends of each green onion piece; place in bowl of ice water until curly.
  • In small bowl, mix chicken salad and horseradish. Place 1 teaspoon chicken salad in each tomato. Place 1 green onion brush in top center of each tomato for stem.

Nutrition Facts : Calories 15, Carbohydrate 1 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Appetizer, Sodium 15 mg, Sugar 0 g, TransFat 0 g

CHICKEN SALAD STUFFED TOMATOES RECIPE



Chicken Salad Stuffed Tomatoes Recipe image

Chicken Salad is always a favorite. This version of chicken salad stuffed into tomatoes is perfect served for a luncheon, shower, or a light supper with friends.

Provided by Robyn Stone | Add a Pinch

Categories     Salad

Time 10m

Number Of Ingredients 7

1 pound boiled chicken breast (cut into 1/2-inch pieces)
1 cup chopped celery
4 spring onions (chopped)
1 cup mayonnaise
1/2 teaspoon celery salt
1/2 cup sliced almonds
8-10 medium tomatoes (cored)

Steps:

  • Stir together chicken, celery, onions, mayonnaise, celery salt and almonds. Scoop into cored tomatoes and serve cold.

Nutrition Facts : Calories 190 kcal, Carbohydrate 10 g, Protein 19 g, Fat 9 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 38 mg, Sodium 237 mg, Fiber 4 g, Sugar 5 g, UnsaturatedFat 7 g, ServingSize 1 serving

TOMATOES STUFFED WITH CHICKEN SALAD



Tomatoes Stuffed With Chicken Salad image

Paula Deen's Tomatoes Stuffed with Chicken Salad is perfect party food

Provided by Paula Deen

Time 15m

Yield 15

Number Of Ingredients 13

6 large tomatoes
2 cups cooked and cubed chicken
1/2 cup minced red bell pepper
1/2 cup drained corn
1 1/2 tablespoon minced red onion
1/4 cup plus 2 tablespoons olive oil
1/4 cup fresh lemon juice
1 tablespoon minced fresh parsley
1 tablespoon dijon mustard
1 tablespoon mayonnaise
1 teaspoon ground black pepper
1/2 teaspoon salt
or spinach leaves green leaf lettuce

Steps:

  • 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 in the tomatoes. Refrigerate or serve immediately.

CHERRY TOMATOES STUFFED WITH CHICKEN APPLE SALAD



Cherry Tomatoes Stuffed with Chicken Apple Salad image

Provided by Robert Irvine : Food Network

Categories     appetizer

Time 1h20m

Yield 8 servings of 2 appetizers each

Number Of Ingredients 11

2 (8-ounce) boneless, skinless chicken breasts
Water
16 cherry tomatoes
2 Granny Smith apples
1 teaspoon lemon juice, to keep apples from turning brown
Salt and freshly ground black pepper
Salt and freshly ground black pepper
1/2 teaspoon ground cinnamon
3 tablespoons mayonnaise
2 teaspoons chopped fresh parsley leaves
16 very small leaves rosemary, for garnish

Steps:

  • Poach chicken in water and set aside to cool. Carefully slice off a small amount of the top of tomatoes (be careful not to remove too much) and scoop out seeds. (A 1/4 teaspoon measuring spoon works well for this procedure.) Peel apples, remove core and chop fine, and coat with lemon juice. Chop cooled chicken fine, season with salt and pepper and cinnamon, and stir in mayonnaise and chopped parsley, mixing well. Spoon chicken salad into tomatoes and garnish with the rosemary leaves.

CHICKEN-STUFFED TOMATOES



Chicken-Stuffed Tomatoes image

Nancy MacLeod of Boynton Beach, Florida turns garden-fresh tomatoes into a sensational summer meal when she fills them with this creamy chicken salad. "I came up with this recipe when I had a lot of fresh tomatoes on hand," she relates. "It's great for lunch or dinner with a side salad and some crusty bread."

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 7

4 medium tomatoes
2-3/4 cups cubed rotisserie chicken
1/2 cup shredded carrot
1/4 cup chopped green onions
1/3 cup mayonnaise
1/3 cup ranch salad dressing
1/4 cup chopped walnuts

Steps:

  • Cut a thin slice off the top of each tomato. Scoop out pulp, leaving a 1/2-in. shell. Invert tomatoes onto paper towels to drain. , In a small bowl, combine the chicken, carrot and onions. Combine mayonnaise and ranch dressing; stir into chicken mixture. Spoon into tomatoes. Sprinkle with walnuts.

Nutrition Facts : Calories 548 calories, Fat 42g fat (7g saturated fat), Cholesterol 90mg cholesterol, Sodium 826mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 3g fiber), Protein 33g protein.

CHICKEN SALAD STUFFED TOMATOES



Chicken Salad Stuffed Tomatoes image

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.

Provided by Molly53

Categories     Lunch/Snacks

Time 45m

Yield 6 serving(s)

Number Of Ingredients 8

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)

Steps:

  • Mix first four ingredients and chill at least 30 minutes; gently mix in 1/4 cup mayonnaise.
  • 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.
  • Lightly salt and chill.
  • 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.

HERBED CHICKEN SALAD STUFFED TOMATO



Herbed Chicken Salad Stuffed Tomato image

This Herbed Chicken Salad for two is creamy, crunchy and tasty. Oh, and did we mention it's a HEALTHY LIVING recipe and takes just 10 minutes to prep?

Provided by My Food and Family

Categories     Home

Time 1h10m

Yield Makes 2 servings.

Number Of Ingredients 6

6 oz. boneless skinless chicken breasts, cooked, chopped
1/4 cup sliced celery
1/4 cup chopped onions
3 Tbsp. MIRACLE WHIP Light Dressing
1/2 tsp. dried basil leaves
2 medium tomatoes

Steps:

  • Combine chicken, celery and onions in medium bowl. Add combined dressing and basil; mix lightly. Cover and refrigerate at least 1 hour.
  • Cut tomatoes into wedges, starting at the top of each tomato but being careful to not cut all of the way through to bottom of tomato.
  • Place 1 tomato on each salad plate; gently separate wedges. Fill evenly with the chicken salad.

Nutrition Facts : Calories 160, Fat 4.5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 55 mg, Sodium 270 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 20 g

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