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Tomato Stuffed With Pineapple-Chicken Salad

  Cooked cubed chicken 4 Cup (64 tbs)
  Pineapple chunks 2 Cup (32 tbs)
  Sliced celery 1 Cup (16 tbs)
  Slivered almonds 1⁄2 Cup (8 tbs)
  Chopped green pepper 1⁄2 Cup (8 tbs)
  Tomatoes 8 Medium
  Sugar 3 Tablespoon
  Flour 1⁄4 Cup (4 tbs)
  Salt 1⁄2 Teaspoon
  Pineapple juice 3⁄4 Cup (12 tbs)
  Egg yolks 2
  Lemon juice 1⁄4 Cup (4 tbs)
  Instant nonfat dry milk powder 1⁄3 Cup (5.33 tbs)

Combine chicken, pineapple chunks, celery, almonds and green pepper, tossing well.
Cut each tomato into 4 sections, cutting part way down; pull apart slightly.
Stuff tomatoes with chicken salad; arrange on lettuce-lined serving dish.
Combine sugar, flour and salt in saucepan; add pineapple juice gradually, mixing well.
Cook over low heat, stirring, until thickened.
Beat egg yolks; add small amount of cooked mixture to egg yolks.
Return to remaining mixture in saucepan.
Cook for 3 minutes, stirring constantly until smooth.
Remove from heat; add lemon juice.
Add dry milk powder to 1/3 cup ice water; whip until stiff.
Fold into dressing; spoon dressing over stuffed tomatoes.

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Nutrition Rank

Nutrition Facts

Serving size

Calories 332 Calories from Fat 73

% Daily Value*

Total Fat 8 g12.9%

Saturated Fat 1.6 g8.1%

Trans Fat 0 g

Cholesterol 131.5 mg43.8%

Sodium 260.9 mg10.9%

Total Carbohydrates 34 g11.3%

Dietary Fiber 2.9 g11.5%

Sugars 26.3 g

Protein 31 g62.6%

Vitamin A 24.8% Vitamin C 77.7%

Calcium 12.2% Iron 11.5%

*Based on a 2000 Calorie diet

Tomato Stuffed With Pineapple-Chicken Salad Recipe