Tomatoes Stuffed With Chicken Salad
|Diced cooked chicken||1 Cup (16 tbs)|
|Diced celery||2⁄3 Cup (10.67 tbs)|
|Diced cucumber||3 Tablespoon|
|French dressing||3 Tablespoon|
|Mayonnaise||2 Tablespoon (adjust quantity as needed)|
Mix all ingredients except tomatoes, adding enough mayonnaise to moisten.
Chill for 30 minutes.
Wash and peel tomatoes; cut out blossom end.
Cut tomatoes from top to within a quarter inch of bottom into 5 or 6 wedge shaped sections.
Salt and chill.
Pull wedges apart to resemble petals of a flower; fill with salad which has been mixed with additional mayonnaise.