Tuesday, July 24, 2012

If you Can't Take the Heat...Stay in the Kitchen: Chicken Salad Stuffed Tomatoes

It's hot outside. I know it's summer and supposed to be hot, but really...this hot??
Over 100 degrees for this many days??? We hear the weather forecast calling for a
"cool front" in the nineties and we get excited.

During these hot days, it's tough to think about turning on the oven or stove when
you could literally bake cookies on the pavement. Instead of abandoning the kitchen
altogether, this dish is a complete no-cook meal using several veggies that are now
at the height of their season. A scooped out ripe tomato makes for a pretty
presentation for the chicken salad. Using store-bought rotisserie chicken is fast
and easy. Instead of using mayo, I like to use non-fat plain Greek yogurt as a
healthier sub. 

Chicken Salad Stuffed Tomatoes
4 large tomatoes (Miller Farms, Campbell Hill, IL)
1/3 cup plain Greek yogurt (Windcrest Dairy)
2 cups finely chopped rotisserie chicken
1 cup fresh corn kernels (about 2 ears)
salt and pepper to taste
1 bunch watercress (or arugula)

1. Core tomatoes, scoop out flesh.
2. Mix tomato flesh, Greek yogurt, chicken, corn, salt and pepper.
3. Spoon into tomato shells, top with watercress.

until next time...


  1. Yum! This is a perfect meal for these hot summer days!

  2. What a great idea! I love reading this blog as it gives me ideas for future meals for the family…

  3. I've never served chicken salad in scooped out tomatoes, but it would be good for low-carb diets. I agree with your choice to use yogurt over mayo -- it's good with some curry powder and chutney mixed in, too.


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