Chicken Salad Stuffed Tomatoes: A Refreshing and Simple Treat
- Carbohydrate 22.9290641666667 g
- Cholesterol 113.274 mg
- Fat 52.4408116666667 g
- Fiber 5.66100847357512 g
- Protein 32.2165491666667 g
- Saturated Fat 10.5754686666667 g
- Serving Size 1 1 Serving (595g)
- Sodium 223.703666666667 mg
- Sugar 17.2680556930916 g
- Trans Fat 3.03047566666666 g
- Calories 679 calories
Step-by-step
- I love grapes in my chicken salad. If you think it's weird, you're welcome to leave them out.
- I like my chicken salad to be pretty smooth and wet, so I process the chicken in a food process until it is very fine. I pulse the "dry ingredients" together in the processor, adding the grapes as the final ingredient so they don't turn to mush. In a separate bowl, whisk together the "wet ingredients" to make the base of the salad. When the base is finished, add it to the dry ingredients and mix well either by hand or in the food processor.
- So, essentially, this recipe is three steps. Make the dry ingredients, make the wet ingredients, then combine the dry and wet ingredients. Done!
- For the presentation, cut the top of a tomato and, holding a knife vertically, cut an "X" in the tomato from top to bottom without piercing the skin. Next, cut around the edges of the tomato. At this point the tomato has been quartered only on the inside. You can now insert a spoon and carefully extract all the fruit in one fluid motion. This step is easy to do, but hard to describe so E-Mail me if you have questions, or just hollow out the tomato however you can. Now, place a piece of lettuce or a few leaves of spinach along the inside of the tomato and spoon in the chicken salad.
Stuffed tomatoes require careful moisture management to prevent the filling from turning the vegetable casing into a soggy mess. Achieving the right structural integrity relies entirely on how the components are prepared before assembly, ensuring every bite holds its shape without bleeding excess liquid onto the plate.
- Pulse the red bell peppers and red onion in a food processor separately from the chicken to control particle size, stopping before the vegetables release free water.
- Add grapes as the absolute final pulse to avoid pureeing them, preserving small bursts of firmness within the smooth paste.
- Whisk the olive oil, lemon juice, mustard, and mayonnaise in a separate bowl until fully emulsified before combining with the solids to guarantee an even coating.
- Hollow the tomatoes by cutting an internal X-shape with a vertical knife, then scoop out the seed chambers while leaving the outer walls structurally sound.
Using a food processor speeds up the dicing process for bulk ingredients, though a sharp chef's knife works well if equipment is limited. Properly drained tomatoes held at room temperature for 15 minutes before stuffing will prevent internal condensation from compromising the dressing.
