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Jan 21, 2010

Tomatoes stuffed with Chicken Salad

6 large tomatoes


2 cups cooked and cubed chicken

1/2 cup minced red bell pepper

1/2 cup corn, drained

1 1/2 tablespoons minced red onion

1/4 cup plus 2 tablespoons olive oil

1/4 cup fresh lemon juice

1 tablespoon chopped fresh Italian flat-leaf parsley

1 tablespoon Dijon mustard

1 tablespoon mayonnaise

1 teaspoon ground black pepper

1/2 teaspoon salt

Leaf lettuce or spinach leaves



Cut 1/2-inch off top of each tomato. Scoop out pulp from tomatoes.

Turn tomatoes upside down on paper towels to drain.

In a medium bowl, combine chicken, bell pepper, corn, and onion.



In a small bowl, whisk together olive oil and next 6 ingredients.

Pour over chicken, tossing gently to coat.



Line tomatoes with leaf lettuce or spinach leaves. Spoon chicken

salad evenly into tomatoes. Refrigerate or serve immediately.