Tomatoes Stuffed With Tarragon Chicken Salad
|Ripe tomatoes||4 Large|
|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)|
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.