Chicken Salad Stuffed Tomatoes
15min
10min
1
712
Chef's Note
For a time-saving tip, use rotisserie chicken instead of cooking chicken from scratch. Just measure out 8 oz of shredded meat and you'll save about 10 minutes of preparation time. The tomatoes can be prepared a few hours ahead and stored in the refrigerator until ready to fill.
Tags
Ingredients
8 oz boneless skinless chicken breast
2 whole large tomatoes
3 tbsp plain Greek yogurt
1 tbsp light mayonnaise
1 stalk celery
2 stalks green onion
2 tbsp dried cranberries
1 tbsp walnuts, chopped
1 tsp lemon juice
1 tsp dijon mustard
1/4 tsp salt
1/4 tsp black pepper
2 slices whole grain bread
Instructions
- 1
Season 8 oz chicken breast with salt and pepper. Place in a pot and cover with water. Bring to a simmer over medium heat and cook for 10 minutes or until the internal temperature reaches 165°F.
- 2
While the chicken cooks, cut the tops off 2 large tomatoes and carefully scoop out the insides, leaving a thick shell. Set aside.
- 3
Finely dice 1 stalk of celery and 2 green onions.
- 4
Once the chicken is cooked, let it cool slightly then shred or dice it into small pieces.
- 5
In a bowl, combine 3 tbsp Greek yogurt, 1 tbsp light mayonnaise, 1 tsp Dijon mustard, and 1 tsp lemon juice.
- 6
Add the diced chicken, celery, green onions, 2 tbsp dried cranberries, and 1 tbsp chopped walnuts to the bowl. Mix well.
- 7
Season with 1/4 tsp salt and 1/4 tsp black pepper. Adjust seasoning to taste.
- 8
Fill the hollowed tomatoes with the chicken salad mixture.
- 9
Toast 2 slices of whole grain bread and cut into triangles to serve alongside the stuffed tomatoes.
Nutrition Information (per serving)
712
59g
64g
25g
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