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Chicken Salad-Stuffed Tomatoes

By Jamie Deen


Featured in:

The Deen Bros. Y'all Come Eat

Difficulty: Easy

Prep time: 20 minutes

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.

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