2tbspchopped red onionor you can use green onions or chives
1/2c.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.