Chicken Salad Stuffed Tomatoes

Make summer lunches a little more interesting by ditching the bread for a tomato bowl
chicken salad

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This recipe is courtesy of The Daily Meal Staff

6
Servings
248
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1/4 Cup mayonnaise
  • 1/4 Cup plain greek yogurt
  • 1 Tablespoon Dijon mustard
  • 2 Tablespoons ranch dressing
  • 2 Cups shredded cooked chicken
  • 1/3 Cup crumbled cooked bacon
  • 1 Tablespoon chopped green onions
  • 6 tomatoes

Directions

In a large bowl whisk together the mayonnaise, yogurt, mustard, and ranch dressing. Add the chicken, bacon, and green onion. Stir until evenly coated. 

Chill for 2 hours. 

Cut off the top of the tomatoes. Core the middle to remove the pulp and seeds. 

Stuff tomatoes with chicken salad mixture. 

Garnish with green onions and serve.

Nutritional Facts

Total Fat
17g
24%
Sugar
1g
1%
Saturated Fat
5g
21%
Cholesterol
86mg
29%
Carbohydrate, by difference
2g
2%
Protein
23g
50%
Vitamin A, RAE
11µg
2%
Vitamin B-6
1mg
77%
Vitamin K (phylloquinone)
10µg
11%
Calcium, Ca
22mg
2%
Choline, total
82mg
19%
Folate, total
5µg
1%
Iron, Fe
1mg
6%
Magnesium, Mg
26mg
8%
Niacin
8mg
57%
Pantothenic acid
1mg
20%
Phosphorus, P
206mg
29%
Selenium, Se
22µg
40%
Sodium, Na
144mg
10%
Water
63g
2%
Zinc, Zn
1mg
13%

Chicken Salad Shopping Tip

Buy whole chickens and ask the butcher to quarter them for you. You will save an average of $5 per pound, or more.

Chicken Salad Cooking Tip

Legs take longer than breasts to cook. For more consistent results, mark the chicken on the grill and then finish cooking them in an oven.

Chicken Salad Wine Pairing

Pinot noir, gamay, merlot, zinfnadel, carménère, pinotage, or grenache with grilled, roasted, or other simply cooked chicken.