Tomatoes Stuffed With Chicken Salad Recipes

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

Ingredients

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

Ingredients

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 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

Ingredients

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

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

Ingredients

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 IN TOMATO CUPS

Chicken Salad in Tomato Cups image

"Garden-fresh tomatoes make this standout recipe hard to beat," notes Judy Robertson of Southington, Connecticut. "It's fast, delicious, economical...and my family loves it!"

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 9

Ingredients

4 large tomatoes
2 cups finely chopped cooked chicken
3/4 cup mayonnaise
1/2 cup chopped pecans
1/4 cup chopped celery
1 tablespoon diced pimientos
1 tablespoon lime juice
1/8 teaspoon salt
1/8 teaspoon pepper

Steps:

Cut a thin slice off the top of each tomato. Scoop out pulp, leaving 1/2-in. shells. Invert onto paper towels to drain. In a large bowl, combine the remaining ingredients. Spoon into tomatoes.

Nutrition Facts : Calories 577 calories, Fat 50g fat (7g saturated fat), Cholesterol 77mg cholesterol, Sodium 382mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 4g fiber), Protein 23g protein.

BAKED CHICKEN-STUFFED TOMATOES

Baked Chicken-Stuffed Tomatoes image

This is a delicious and attractive way to use up leftover roast chicken. It makes a wonderful dish to serve for lunch or supper. Deliciossso!!!

Provided by Ms. Ayons dishes

Categories Chicken

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

4 tomatoes, about (2 lbs. each)
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
1 3/4 cups chicken, diced and roasted
1/2 cup celery, finely-diced
1/4 cup green onion, sliced
1/4 cup almonds, chopped and salted
1/2 cup cheddar cheese, shredded
seasoning salt, to taste
pepper, to taste

Steps:

Cut a slice off top of each tomato and scoop out pulp, reserve for other use.
Sprinke inside of tomatoes with salt and turn upside down to drain.
In small saucepan melt butter and blend in flour. Cook, stirring until bubbly.
Off heat, stir in milk. Put back over low heat and cook, stirring until smooth and thickened.
Stir in chicken, celery, onions, nuts and 1/4 cup cheese.
Season to taste with seasoned salt and pepper.
Fill tomato shells with the mixture. Arrange in shallow baking dish or pie plate.
Sprinkle with remaining 1/4 cup cheese.
Bake at 375 degrees for 15-20 minute or until golden brown on top.

Nutrition Facts : Calories 238, Fat 17.5, SaturatedFat 8.4, Cholesterol 38.6, Sodium 214.9, Carbohydrate 13.3, Fiber 2.9, Sugar 4.1, Protein 9.1

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

Ingredients

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.