April 4, 2020
Tomatoes Stuffed with Chicken Salad
This is a fast and easy no-cook dish that makes a fun presentation. Serve on a bed of lettuce with dressing, if desired.
Servings: 4
Calories: 479kcal
Ingredients
Chicken Salad
- 1 pound boneless chicken breast halves pre-cooked and roughly chopped
- 1/2 cup mayo or aioli
- 2 tablespoons monk fruit granulated
- 1 tablespoon lemon juice
- 1 tablespoon cider vinegar
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon salt
- 1/2 tablespoon Dijon
- 1 stalk celery chopped
- 1/8 onion chopped
- salt and pepper to taste
To Serve
- 4 large tomatoes
- 4 cups arugula
- 4 tablespoons olive oil
- 4 tablespoons apple cider vinegar
Instructions
- Cut the tops off the tomatoes and scoop out the seeds. Salt the interior and let them drain, inverted on paper towels while you prepare the chicken salad.
- Combine all ingredients except chicken in a food processor and pulse to mix. Add chicken and pulse again to mix and chop the chicken to whatever size you desire.
- Scoop the chicken salad into the hollowed out tomatoes and serve on a bed of arugula with a drizzle of olive oil and vinegar.
Nutrition Facts
Tomatoes Stuffed with Chicken Salad
Amount per Serving
Calories
479
% Daily Value*
Fat
38
g
58
%
Saturated Fat
6
g
38
%
Cholesterol
84
mg
28
%
Sodium
490
mg
21
%
Potassium
796
mg
23
%
Carbohydrates
7
g
2
%
Fiber
2
g
8
%
Sugar
5
g
6
%
Protein
26
g
52
%
Vitamin A
1551
IU
31
%
Vitamin C
23
mg
28
%
Calcium
50
mg
5
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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