Lemony chicken salad in tomato shells | Living the Country Life

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.

Yield: 20 to 24
Prep: 35 min
Stand: 30 min

3/4 cup finely chopped smoked chicken or turkey
2 tablespoons finely chopped celery
1 tablespoon thinly sliced green onion
3 tablespoons mayonnaise or salad dressing
1/4 teaspoon finely shredded lemon peel
1 teaspoon lemon juice
1/8 teaspoon freshly ground pepper
10 to 12 small Roma tomatoes
1/2 cup chopped arugula, watercress, or fresh spinach
2 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 (per serving): 43 cal., 2 g total fat (0 g sat. fat), 8 mg chol., 3 g carb. 228 mg sodium, 1 g fiber, 3 g pro.

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