Rate this recipe
4/5
(4 Votes)
1 Picture
Ingredients
- 6 large tomatoes
- 2 cups cooked and cubed chicken
- 1/2 cup minced red bell pepper
- 1/2 cup corn, drained
- 1 1/2 tablespoons minced red onion
- 1/4 cup plus 2 tablespoons olive oil
- 1/4 cup fresh lemon juice
- 1 tablespoon chopped fresh Italian flat-leaf parsley
- 1 tablespoon Dijon mustard
- 1 tablespoon mayonnaise
- 1 teaspoon ground black pepper
- 1/2 teaspoon salt
- Leaf lettuce or spinach leaves
Details
Servings 6
Level of difficulty Average
Preparation time 20mins
Cost Budget Friendly
Preparation
Step 1
Cut 1/2-inch off top of each tomato.
Scoop out pulp from tomatoes.
Turn tomatoes upside down on paper towels to drain.
Step 2
In a medium bowl, combine chicken, bell pepper, corn, and onion.
Step 3
In a small bowl, whisk together olive oil and next 6 ingredients.
Pour over chicken, tossing gently to coat.
Step 4
Line tomatoes with leaf lettuce or spinach leaves.
Spoon chicken salad evenly into tomatoes.
Refrigerate or serve immediately.
Sticking feathers up your butt does not make you a chicken.
You'll also love
-
Black Bean Soup
4.3/5
(13 Votes)
-
Chicken Sausage, Pepper and Onion...
4.3/5
(11 Votes)
-
Chicken Spinach and Potato Curry
4.2/5
(6 Votes)
-
Wild Rice and Chicken Caserrole
3.1/5
(15 Votes)
Review this recipe