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1/1 Photo of Chicken Salad Stuffed Tomatoes
As pretty as a flower on the plate, this delicious recipe hails from the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Variations: substitute crab, meat, tuna or salmon for chicken.
Units: US | Metric
Serving Size: 1 (237 g)
Servings Per Recipe: 6