FRESH Ideas for Cool Summer Dinners
Chicken Salad Stuffed Tomatoes
4 large tomatoes
2 grilled chicken breasts, diced
1/2 cup goat cheese crumbles
1/2 cup diced cucumber
1/2 cup frozen peas, thawed
1/2 cup corn kernels
1 piece bacon, cooked and crumbled
2 tablespoons mayonnaise
1 tablespoon white wine vinegar
2 teaspoons Dijon mustard
salt and pepper, to taste
Slice the tops off of the tomatoes and using a small knife cut around the inside of the tomato to loosen the inside parts of the tomato. Scrape the interior of the tomato into a bowl. Pour off the seed and the liquid. Chop the interior flesh of the tomato into small pieces and place in a large bowl. Add all of the remaining ingredients and stir to combine. Stuff the mixture back into the tomatoes. Let tomatoes chill for 30 minutes to an hour. Serve on top of a bed of lettuce with a vinaigrette dressing, on the side.
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