You are here

Tomato Stuffed With Pineapple-Chicken Salad

American.Platter's picture
Ingredients
  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)
Directions

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.
Chill.
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.
Chill.
Add dry milk powder to 1/3 cup ice water; whip until stiff.
Fold into dressing; spoon dressing over stuffed tomatoes.

Recipe Summary

Cuisine: 
American
Ingredient: 
Vegetable
Interest: 
Party
Servings: 
8

Rate It

Your rating: None
4.01818
Average: 4 (11 votes)