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Hot Chicken Salad In Tomato Cups

Chef.Foodie's picture
Ingredients
  Whole chicken breast 1 Pound, split, boned, and skinned (1 Piece)
  Beefsteak tomato 2 Large, peeled if desired
  Lettuce leaves 5
  Green onions including some tops 1⁄3 Cup (5.33 tbs), chopped
  Chopped celery 1⁄3 Cup (5.33 tbs)
  Marinated artichoke hearts 6 Ounce, drained well and chopped (1 Jar)
  Sliced pimentos 2 Ounce, drained well (1 Jar)
  Shredded cheddar cheese 1⁄2 Cup (8 tbs)
  Mayonnaise 3 Tablespoon
  Chopped parsley 1 Tablespoon
  Salt To Taste
  Pepper To Taste
Directions

Place chicken breast halves on a microwave-proof plate.
Cover with wax paper and microwave on HIGH (100%) for 4 minutes.
Let stand for 3 minutes; chicken should no longer be pink when slashed in thickest part.
Drain off and discard juices, then cover chicken loosely and refrigerate until cooled (about 30 minutes).
Meanwhile, cut stems out of tomatoes.
Then, without cutting all the way through, cut each tomato in 6 to 8 wedges.
Line 2 salad plates with lettuce leaves and place a tomato on each.
Carefully spread tomatoes open to resemble flowers; set aside.
In a 2-quart microwave-proof bowl, combine onions, celery, artichokes, pimentos (reserve a few slices for garnish), cheese, and mayonnaise.
Cut chicken in bite-size chunks and add to bowl.
Stir just until mayonnaise and cheese are distributed throughout; then season mixture to taste with salt and pepper.
Cover bowl with wax paper and microwave on MEDIUM (50%) for 3 minutes (stirring after 1 1/2 minutes) or until heated through.
Mound chicken mixture equally in center of tomatoes; garnish with reserved pimento slices and parsley.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Continental
Course: 
Appetizer
Method: 
Microwaving
Dish: 
Salad
Ingredient: 
Chicken
Interest: 
Party, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes
Servings: 
2

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