Chicken Salad In Tomato Cups Recipes

NEELY'S CHICKEN SALAD IN TOMATO CUPS

Steps:

• Mix first 10 ingredients in a large bowl.
• Core tops of tomatoes with a paring knife. Using a melon baller, scoop out the insides of the tomatoes. Lay a leaf of lettuce in each tomato so it peeks out the top. Fill the tomatoes with a large scoop of the chicken salad and serve.

CHICKEN SALAD IN TOMATO CUPS

Steps:

• Trim ends from green beans; cut each bean crosswise in half.
• In 2-quart saucepan over high heat, add.
• in 1 inch boiling water, heat green beans to boiling. Reduce heat to low; cover and simmer 10 to 15 minutes until beans are tender, drain.
• Meanwhile, discard skin and bones from chicken. Tear chicken into bite-size pieces. Cut carrots into matchstick-thin strips. Drain kidney beans.
• In large bowl, combine green beans, chicken, carrots, kidney beans, Parmesan cheese, lemon juice, olive or salad oil, capers, salt, oregano and 2 tablespoons water; toss to mix well.
• With tomatoes stem-end down, cut each tomato into 5 wedges, being careful not to cut all the way through.
• Line 4 dinner plates with lettuce. Place a tomato on each lettuce-lined plate. Spread tomato wedges open like a flower; top with chicken mixture.

RICE (CHICKEN CAN BE ADDED) SALAD IN TOMATO CUPS

Steps:

• Combine oil, vinegar, onion, sea salt, and curry powder.
• Toss with rice, mixing well.
• Chill at least 1 hour.
• Meanwhile, peel tomatoes, remove stem ends. Starting at the top, cut tomatoes into fourths, cutting about 2/3 of the way down.
• Chill until ready to serve.
• Just before serving, add rest of ingredients to rice mixture. Blend well.
• Serve in tomato cups on lettuce.

CHICKEN SALAD IN TOMATO CUPS

Steps:

• Cut a thin slice off the top of each tomato. Scoop out pulp, leaving 1/2-in. shells. Invert onto paper towels to drain. In a large bowl, combine the remaining ingredients. Spoon into tomatoes.