Tomatoes stuffed with Chicken Salad

By merehodge

Recipe courtesy Paula Deen

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
Adapted from foodnetwork.com

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.

In a medium bowl, combine chicken, bell pepper, corn, and onion.

In a small bowl, whisk together olive oil and next 6 ingredients. Pour over chicken, tossing gently to coat.

Line tomatoes with leaf lettuce or spinach leaves. Spoon chicken salad evenly into tomatoes. Refrigerate or serve immediately.