Tomatoes Stuffed With Chicken Salad Recipe by Paula Deen

Level: Easy

Time: 15 MINUTES

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  • 6 large tomatoes
  • 2 cups chicken, cooked and cubed
  • 1/2 cup red bell pepper, minced
  • 1/2 cup corn, drained
  • 1 1/2 tablespoon red onion, minced
  • 1/4 cup olive oil, plus 2 tablespoons
  • 1/4 cup lemon juice, fresh
  • 1 tablespoon fresh parsley, minced
  • 1 tablespoon Dijon mustard
  • 1 tablespoon mayonnaise
  • 1 teaspoon black pepper, ground
  • 1/2 teaspoon salt
  • green 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 in the tomatoes. Refrigerate or serve immediately.

Tomatoes Stuffed with Chicken Salad


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