Lemony Chicken Salad in Tomato Shells

One bunch of fresh arugula, watercress, or spinach is more than you'll need for these stuffed tomato appetizers. Plan to use some of the greens to decorate the serving platter.

  • Yields: 20 to 24
  • Prep: 35 mins
  • Stand: 30 mins
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Lemony Chicken Salad in Tomato Shells
cup finely chopped smoked chicken or turkey
tablespoons finely chopped celery
tablespoon thinly sliced green onion
tablespoons mayonnaise or salad dressing
teaspoon lemon juice
teaspoon freshly ground pepper
small Roma tomatoes
cup chopped arugula, watercress, or fresh spinach
tablespoons chopped toasted almonds
  1. For salad, combine smoked chicken or turkey, celery, and green onion in a small mixing bowl. Stir in mayonnaise or salad dressing, lemon peel, lemon juice, and pepper. Cover and chill up to 4 hours. Cut tomatoes in half lengthwise. Scoop out and discard the tomato pulp, leaving 1/4-inch-thick shells. Place tomato shells, cut sides down, on paper towels to drain. Let stand for 30 minutes.
  2. Just before serving, stir watercress, arugula, or spinach and almonds into the chicken mixture. Spoon some salad into each tomato shell. Arrange on a platter. Serve immediately or cover with plastic wrap and chill in the refrigerator up to 1 hour. Makes 20 to 24.
Nutrition Facts (Lemony Chicken Salad in Tomato Shells)
    Per serving:
  • 43 kcal cal.,
  • 2 g fat
  • (0 g sat. fat,
  • 8 mg chol.,
  • 228 mg sodium,
  • 3 g carb.,
  • 1 g fiber,
  • 3 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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