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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Nancy MacLeod of Boynton Beach, Florida turns garden-fresh tomatoes into a sensational summer meal when she fills them with this creamy chicken salad. âI came up with this recipe when I had a lot of fresh tomatoes on hand,â she relates. âItâs great for lunch or dinner with a side salad and some crusty bread.â Ingredients:
4 medium tomatoes |
2-3/4 cups cubed rotisserie chicken |
1/2 cup shredded carrot |
1/4 cup chopped green onions |
1/3 cup mayonnaise |
1/3 cup ranch salad dressing |
1/4 cup chopped walnuts |
Directions:
1. Cut a thin slice off the top of each tomato. Scoop out pulp, leaving a 1/2-in. shell. Invert tomatoes onto paper towels to drain.
2. In a small bowl, combine the chicken, carrot and onions. Combine mayonnaise and ranch dressing; stir into chicken mixture. Spoon into tomatoes. Sprinkle with walnuts. Yield: 4 servings.
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