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Tomatoes Stuffed With Chicken Salad

By Paula Deen
  • Prep time: 15 minutes
  • Cook time: 15 minutes
  • Servings: 15

Ingredients

  • 6 large tomatoes
  • 2 cups cooked and cubed chicken
  • 1/2 cup minced red bell pepper
  • 1/2 cup drained corn
  • 1 1/2 tablespoon minced red onion
  • 1/4 cup plus 2 tablespoons olive oil
  • 1/4 cup fresh lemon juice
  • 1 tablespoon minced fresh parsley
  • 1 tablespoon dijon mustard
  • 1 tablespoon mayonnaise
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon salt
  • or spinach leaves green leaf lettuce

Directions

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.