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Paula'S Tomatoes stuffed with Chicken Salad


Super yummy!!! Super easy!

Rate this recipe 4/5 (4 Votes)


  • 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


Servings 6
Level of difficulty Average
Preparation time 20mins
Cost Budget Friendly


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.

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