Rosemary Chicken Salad Stuffed Tomatoes – SHARE a delicious & healthy recipe with someone you love!
Rosemary Chicken Salad Stuffed Tomatoes
As Summer stretches on, do you find yourself stuck in the same old rut? Too hot and muggy to cook, you find yourself grabbing for the easiest, and sometime less than healthy option you can find. Great news! Here’s an easy, no cook recipe, that’s also healthy to boot! This salad comes together in just minutes and uses my favorite meal building block – rotisserie chicken. There is some nice crunch from the celery and zucchini and a savory touch from the rosemary and chives. I especially like the lovely shade of pink the dressing turns when the diced tomatoes are added.
Healthy Food Option
There are a few reasons why I have declared this a healthy option. While there is mayo, you can use light mayo or even plain yogurt if you prefer. The insides of the tomatoes are also stirred into the dressing, adding moisture and thinning the dressing. This means a smaller amount of dressing is required to evenly coat the chicken salad. The other reason I feel this leans toward the healthy side, is because there are a few vegetables mixed into the salad and it’s served in a healthy tomato.
Versatile Too!
You can also use this chicken salad as a sandwich option on some hearty multi-grain bread or tucked into a pita. Because the dressing is a little thinner than straight mayo based dressing, I would recommend serving the sandwich immediately after making it.
Check Out Additional Stuffed Tomatoes:
Rosemary Chicken Salad Stuffed Tomatoes
Ingredients
- 8 medium tomatoes
- 1 lb. chopped rotisserie chicken about 3 1/2 c.
- 1 tbsp. chopped fresh rosemary divided
- 1 medium zucchini diced
- 1 rib celery diced
- 2 tbsp chopped red onion or you can use green onions or chives
- 1/2 c. mayo
- kosher salt and fresh ground black to taste
Instructions
- Place cooled chopped chicken in a large mixing bowl.
- Using a sharp knife, cut off the top of each tomato making a wide opening (you can reserve these lids for presentation or discard.) Slice along the inner wall of each tomato and use a spoon to scoop out the flesh into a bowl. Place tomatoes upside down on a towel to drain.
- Finely chop 1/2 c. of the reserved tomato flesh and add it, along with the juice created from chopping, to the chicken.
- Add 2 tsp. rosemary, zucchini, celery, onion and mayo and stir to mix well. Season with salt & pepper to taste.
- Place tomatoes right side up on serving platter or individual plates. If desired, sprinkle inside of tomatoes with a little salt. Scoop chicken salad into tomatoes and pack them tightly. Sprinkle tomatoes with remaining 1 tsp. chopped rosemary and place lids on top, if desired.
Pretty picture, looks like a nice healthy meal.