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
Calories: 479kcal | Carbohydrates: 7g | Protein: 26g | Fat: 38g | Saturated Fat: 6g | Cholesterol: 84mg | Sodium: 490mg | Potassium: 796mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1551IU | Vitamin C: 23mg | Calcium: 50mg | Iron: 1mg