Rick Thompson
Chicken Salad Stuffed Tomatoes
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.
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