Prep 45 mins
Cook 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.
- 1 cup cooked chicken, diced
- 2⁄3 cup celery, diced
- 3 tablespoons cucumbers, peeled and diced
- 3 tablespoons French dressing (French Dressing (Not Catalina Style) or your own recipe)
- 1⁄4 cup mayonnaise
- 6 large tomatoes
- salt, to taste
- mayonnaise, for garnish (use a good quality, such as Hellmann's)
- Mix first four ingredients and chill at least 30 minutes; gently mix in 1/4 cup mayonnaise.
- 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.
- Lightly salt and chill.
- 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.
These are so refreshing on a hot summers day! A meal in themselves here and we loved them! I did use fat free catalina, just personal choice and will definitely make again. So simple and easy to prepare, light eating when you want something that's not heavy. Thanks for sharing!
I could eat this all summer long! What a refreshing meal , and yes, I used it as a meal!!! So light tasting but still filling. I get tired of the high calorie , high fat content recipes. This was a wonderful change of pace. It goes together quickly, especially if you already have cooked chicken on hand. Made exactly as directed and will definitely be made again!! Thank you so much for posting!