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Tomatoes Stuffed With Tarragon Chicken Salad

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Ingredients
  Ripe tomatoes 4 Large
  Salt To Taste
  Freshly ground pepper To Taste
  Mayonnaise 1⁄2 Cup (8 tbs)
  Lemon juice 1 1⁄2 Tablespoon
  Grated lemon zest 1 1⁄2 Tablespoon
  Chopped dried tarragon/1 tsp dried tarragon 1 Tablespoon
  Diced cooked chicken breast 2 Cup (32 tbs) (About 8 Ounces)
  Thinly sliced celery 1⁄2 Cup (8 tbs)
  Thinly sliced scallions 1⁄2 Cup (8 tbs)
  Head of lettuce 1 Small (For Garnish)
  Tarragon sprigs 1 (For Garnish)
Directions

1. Cut tomatoes crosswise in half. Use a small knife or grapefruit spoon to scoop out seeds and pulp to form a shell. Sprinkle with salt and pepper, then invert tomatoes onto paper towels to drain about 30 minutes. Pat dry.
2. Meanwhile, in a medium bowl, whisk together mayonnaise, lemon juice, lemon zest, tarragon, and salt and pepper to taste. Add chicken, celery, and scallions. Stir to coat with dressing. Cover and refrigerate at least 30 minutes or up to 3 hours to allow flavors to blend.
3. To serve, spoon salad into tomato halves. Place 2 halves on a bed of lettuce on each of 4 serving plates. Garnish with tarragon sprigs.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Chilling
Ingredient: 
Chicken
Servings: 
4

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