Chicken Salad Stuffed Tomatoes

Total Time
45 mins
0 mins

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.

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  1. Mix first four ingredients and chill at least 30 minutes; gently mix in 1/4 cup mayonnaise.
  2. Wash and peel tomatoes; cut out blossom end and cut tomatoes from top to within a quarter inch of bottom, into 5 or 6 wedge-shaped sections.
  3. Lightly salt and chill.
  4. Pull wedges apart to resemble petals of a flower, place on chilled plates and fill with chicken salad; garnish with a small dollop of mayonnaise.