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.
My Private Note
Units: US | Metric
- 1Mix first four ingredients and chill at least 30 minutes; gently mix in 1/4 cup mayonnaise.
- 2Wash 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.
- 3Lightly salt and chill.
- 4Pull wedges apart to resemble petals of a flower, place on chilled plates and fill with chicken salad; garnish with a small dollop of mayonnaise.
Browse Our Top Lunch/Snacks Recipes
You Might Also Like...View All Lunch/Snacks Recipes
Nutritional Facts for Chicken Salad Stuffed Tomatoes
Serving Size: 1 (227 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 148.5
- Calories from Fat 79
- Total Fat 8.7 g
- Saturated Fat 1.4 g
- Cholesterol 20.0 mg
- Sodium 172.1 mg
- Total Carbohydrate 11.1 g
- Dietary Fiber 2.3 g
- Sugars 6.9 g
- Protein 7.6 g
The following items or measurements are not included: