Chicken Salad Stuffed Tomato

Got great summer tomatoes? Grab a few juicy, ripe ones, scoop out the centers, and spoon in a savory filling. (For easy scooping, try a melon baller or grapefruit spoon.)

For a cool lunch on a hot summer day, you can’t beat a Chicken Salad Stuffed Tomato. Then again, there’s also tuna, shrimp, crab, and lobster salad.

This recipe was developed by Kate Sherwood, The Healthy Cook. Have a comment, question, or idea? Email Kate at healthycook@cspinet.org.

Time: 15 minutes
Serves: 4

Ingredients

4 ripe but firm tomatoes
1 tsp. lemon zest
1 tsp. fresh lemon juice
1 tsp. dijon mustard
¼ tsp. kosher salt
1/3 cup mayonnaise
1 Tbs. chopped fresh dill
½ cup chopped celery
1½ cups chopped cooked chicken breast
freshly ground black pepper, to taste
1 Tbs. minced fresh chives

Instructions

Slice off the stem end of each tomato. Scoop out and chop the centers.
In a medium bowl, whisk together the zest, juice, mustard, salt, mayonnaise, and dill. Toss with the celery, chicken, and chopped tomato. Season with the pepper.
Spoon the chicken salad into the tomato cups. Top with the chives.