Chicken Salad-Stuffed Tomatoes
- Servings: 4
- 2 cups shredded roast chicken
- 2 hard-cooked eggs
- 1 stalk celery
- 1/4 cup mayonnaise
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon garlic powder
- 4 large beefsteak tomatoes
In a large bowl, combine all the ingredients except the tomatoes. Taste and adjust the seasoning if desired. Cover and chill chicken salad if not using immediately.
Just before serving, use a spoon to scoop out the insides of the tomatoes (reserve insides for another use). Divide the chicken salad among the tomatoes. Serve at room temperature.