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Tomatoes Stuffed With Chicken Salad Recipe
|Diced cooked chicken||1 Cup (16 tbs)|
|Diced celery||2⁄3 Cup (10.67 tbs)|
|Diced cucumber||3 Tablespoon|
|French dressing||3 Tablespoon|
|Mayonnaise||2 Tablespoon (adjust quantity as needed)|
Calories 98 Calories from Fat 56
% Daily Value*
Total Fat 6 g9.7%
Saturated Fat 0.77 g3.8%
Trans Fat 0 g
Cholesterol 15.1 mg
Sodium 92.3 mg3.8%
Total Carbohydrates 6 g2.1%
Dietary Fiber 1.7 g6.7%
Sugars 4.4 g
Protein 5 g10%
Vitamin A 22.2% Vitamin C 27.8%
Calcium 2.1% Iron 3.2%
*Based on a 2000 Calorie diet
Chill for 30 minutes.
Wash and peel tomatoes; cut out blossom end.
Cut tomatoes from top to within a quarter inch of bottom into 5 or 6 wedge shaped sections.
Salt and chill.
Pull wedges apart to resemble petals of a flower; fill with salad which has been mixed with additional mayonnaise.