Tomato Stuffed With Pineapple-Chicken Salad Recipe
Ingredients
| Cooked cubed chicken | 4 Cup (64 tbs) | |
| Pineapple chunks | 2 Cup (32 tbs) | |
| Sliced celery | 1 Cup (16 tbs) | |
| Slivered almonds | 1⁄2 Cup (8 tbs) | |
| Chopped green pepper | 1⁄2 Cup (8 tbs) | |
| Tomatoes | 8 Medium | |
| Sugar | 3 Tablespoon | |
| Flour | 1⁄4 Cup (4 tbs) | |
| Salt | 1⁄2 Teaspoon | |
| Pineapple juice | 3⁄4 Cup (12 tbs) | |
| Egg yolks | 2 | |
| Lemon juice | 1⁄4 Cup (4 tbs) | |
| Instant nonfat dry milk powder | 1⁄3 Cup (5.33 tbs) |
Nutrition Facts
Serving size
Calories 332 Calories from Fat 73
% Daily Value*
Total Fat 8 g12.9%
Saturated Fat 1.6 g8.1%
Trans Fat 0 g
Cholesterol 131.5 mg43.8%
Sodium 260.9 mg10.9%
Total Carbohydrates 34 g11.3%
Dietary Fiber 2.9 g11.5%
Sugars 26.3 g
Protein 31 g62.6%
Vitamin A 24.8% Vitamin C 77.7%
Calcium 12.2% Iron 11.5%
*Based on a 2000 Calorie diet
Directions
Cut each tomato into 4 sections, cutting part way down; pull apart slightly.
Stuff tomatoes with chicken salad; arrange on lettuce-lined serving dish.
Chill.
Combine sugar, flour and salt in saucepan; add pineapple juice gradually, mixing well.
Cook over low heat, stirring, until thickened.
Beat egg yolks; add small amount of cooked mixture to egg yolks.
Return to remaining mixture in saucepan.
Cook for 3 minutes, stirring constantly until smooth.
Remove from heat; add lemon juice.
Chill.
Add dry milk powder to 1/3 cup ice water; whip until stiff.
Fold into dressing; spoon dressing over stuffed tomatoes.
Chef
