Chicken Salad Stuffed Tomatoes
As pretty as a flower on the plate, this delicious recipe hails from the mississippi valley chapter of the united states regional cookbook, culinary arts institute of chicago, 1947. variations: substitute crab, meat, tuna or salmon for chicken.
Steps
Mix first four ingredients and chill at least 30 minutes.
Gently mix in 1 / 4 cup mayonnaise.
Wash and peel tomatoes.
Cut out blossom end and cut tomatoes from top to within a quarter inch of bottom , into 5 or 6 wedge-shaped sections.
Lightly salt and chill.
Pull wedges apart to resemble petals of a flower , place on chilled plates and fill with chicken salad.
Garnish with a small dollop of mayonnaise.
Ingredients
cooked chicken, celery, cucumbers, french dressing, mayonnaise, tomatoes, salt