Neely's Chicken Salad in Tomato Cups (Patrick and Gina Neely) |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Ingredients:
1 rotisserie chicken, skinless and meat shredded or diced |
1/2 small red onion, diced |
1 shallot, chopped |
2 tablespoons freshly chopped tarragon leaves |
1 celery rib, chopped |
1 cup slivered almonds |
2 tablespoons white wine vinegar |
3/4 cup mayonnaise |
3 cups halved seedless red grapes |
kosher salt and freshly ground black pepper |
6 large beefsteak tomatoes |
1 head butter lettuce |
Directions:
1. Mix first 10 ingredients in a large bowl.
2. Core tops of tomatoes with a paring knife. Using a melon baller, scoop out the insides of the tomatoes. Lay a leaf of lettuce in each tomato so it peeks out the top. Fill the tomatoes with a large scoop of the chicken salad and serve.
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