Herbed Chicken Salad Stuffed Tomato 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.)

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

HERB STUFFED TOMATOES



Herb Stuffed Tomatoes image

Provided by Giada De Laurentiis

Categories     side-dish

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 7

5 beefsteak tomatoes
1 cup chopped flat-leaf parsley leaves
3/4 cup Italian-style bread crumbs
1 cup grated provolone
1/4 teaspoon freshly ground black pepper
1 teaspoon butter, softened
2 tablespoons extra-virgin olive oil

Steps:

  • Preheat the oven to 375 degrees F.
  • Cut the tomatoes in half, horizontally. Use a small spoon to gently hollow out the inside of the tomatoes, discarding the seeds and reserving the pulp and being careful not to puncture the outer shell. Chop the reserved pulp and put in a medium bowl. Add the parsley, bread crumbs, cheese, and pepper and mix gently to combine. Place the tomato halves in a buttered casserole dish, and fill with the bread crumb mixture. Drizzle the top of the tomatoes with olive oil. Bake until the tops are browned, about 20 minutes.

HERBED-CHICKEN SALAD



Herbed-Chicken Salad image

Chicken, apples, toasted almonds, celery and green onions are tossed with herb-flavored mayo for irresistible flavor.

Provided by My Food and Family

Categories     Home

Time 3h15m

Yield 6 servings, about 1 cup each

Number Of Ingredients 10

1 Granny Smith apple, chopped
1 Tbsp. lemon juice
2 pkg. (6 oz. each) OSCAR MAYER CARVING BOARD Flame Grilled Chicken Breast Strips
1 pkg. (2 oz.) slivered almonds, toasted
2 stalks celery, chopped
2 green onions, sliced
1 Tbsp. chopped fresh parsley
1/3 cup KRAFT Real Mayo Mayonnaise
1/4 tsp. ground thyme
1/8 tsp. each black pepper, garlic powder, ground sage, dried oregano leaves and dried rosemary leaves

Steps:

  • Toss apples with lemon juice in large bowl. Add chicken, nuts, vegetables and parsley; mix lightly.
  • Mix remaining ingredients until blended. Add to chicken mixture; mix lightly.
  • Refrigerate several hours or until chilled.

Nutrition Facts : Calories 230, Fat 15 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 45 mg, Sodium 420 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 17 g

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-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.

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.

HERB-TOPPED STUFFED TOMATOES



Herb-Topped Stuffed Tomatoes image

This simple treatment perfectly complements the fresh taste of tomatoes. Serve as a side dish to any entree or as a fresh summer appetizer. Mary E. Relyea - Canastota, New York

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 4 servings.

Number Of Ingredients 8

1 cup chopped onion
1 garlic clove, minced
1 tablespoon plus 2 teaspoons butter, divided
1/4 cup plus 1 tablespoon seasoned bread crumbs
2 tablespoons grated Parmesan cheese
4 large tomatoes, halved
1 tablespoon chopped fresh basil
1 tablespoon minced fresh parsley

Steps:

  • In a small skillet, saute onion and garlic in 1 tablespoon butter until tender. Melt remaining butter. In a small bowl, combine the onion mixture, bread crumbs, cheese and melted butter. Spoon 2 tablespoons onto each tomato half., Place on a baking sheet. Broil 8 in. from the heat for 4-5 minutes or until lightly browned. Sprinkle with basil and parsley. Serve immediately.

Nutrition Facts : Calories 143 calories, Fat 7g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 247mg sodium, Carbohydrate 19g carbohydrate (8g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges

HERBED TUNA-STUFFED TOMATOES



Herbed Tuna-Stuffed Tomatoes image

A simple, no-cook meal for those hot summer nights when you are looking for something light and effortless. Can also be used as a first-course.

Provided by JackieOhNo

Categories     Tuna

Time 20m

Yield 6 serving(s)

Number Of Ingredients 8

6 large ripe tomatoes
3 (6 ounce) cans tuna, drained
3 tablespoons capers, roughly chopped
1 cup fresh flat leaf parsley, roughly chopped
1 lemon, zest of
1/4 cup fresh lemon juice
1 tablespoon extra virgin olive oil
1/4 teaspoon black pepper

Steps:

  • With a paring knife, remove the stem end from each tomato. Scoop out the seeds and pulp and transfer them to a bowl.
  • Add the tuna, capers, parsley, lemon zest and juice, oil, and pepper to the bowl and combine.
  • Spoon this mixture carefully into the hollowed-out tomatoes.

Nutrition Facts : Calories 182.4, Fat 6.9, SaturatedFat 1.5, Cholesterol 32.3, Sodium 175.5, Carbohydrate 8.9, Fiber 2.7, Sugar 5.1, Protein 21.9

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.

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