CHICKEN SALAD STUFFED TOMATOES

Chicken Salad Stuffed Tomatoes image

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.

Provided by Molly53

Time 45m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

1 cup cooked chicken, diced
2/3 cup celery, diced
3 tablespoons cucumbers, peeled and diced
3 tablespoons French dressing (French Dressing (Not Catalina Style) or your own recipe)
1/4 cup mayonnaise
6 large tomatoes
salt, to taste
mayonnaise, for garnish (use a good quality, such as Hellmann's)

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.

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