Chicken Salad in Tomato Shells
Elevate your lunch or dinner table with these delightful Chicken Salad in Tomato Shells! This recipe combines tender, shredded chicken breast with the crunch of fresh celery and red onion, all brought together by a creamy blend of mayonnaise, Greek yogurt, and a touch of Dijon mustard. The zesty finish of lemon juice and the vibrant freshness of parsley add a burst of flavor, making every bite irresistible. Cleverly served in hollowed-out tomato shells, this dish is as visually stunning as it is delicious, perfect for light meals or entertaining guests. Ready in just 20 minutes, these stuffed tomatoes are a healthy, low-carb option that’s ideal for meal prep or a refreshing appetizer. Refrigerate for up to two hours to let the flavors meld or enjoy immediately for a crisp, flavorful treat!
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Recipe Information
Ingredients
- 4 pieces Large tomatoes
- 2 cups Cooked chicken breast, shredded or diced
- 1 cup Celery, finely chopped
- 0.25 cup Red onion, finely chopped
- 0.5 cup Mayonnaise
- 0.25 cup Greek yogurt
- 1 tablespoon Dijon mustard
- 2 tablespoons Fresh parsley, chopped
- 1 tablespoon Lemon juice
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Wash the tomatoes thoroughly and pat them dry. Cut off the tops (about 1/2 inch from the stem end) and gently scoop out the seeds and pulp with a spoon, being careful not to puncture the sides. Optionally, trim a thin slice off the bottom to make the tomatoes sit flat.
Sprinkle a small pinch of salt inside each tomato shell and place them upside-down on a paper towel to drain while preparing the salad.
In a large mixing bowl, combine the shredded or diced chicken breast, celery, red onion, mayonnaise, Greek yogurt, Dijon mustard, parsley, lemon juice, salt, and black pepper. Stir until well mixed and creamy.
Taste the chicken salad and adjust seasoning with additional salt, pepper, or lemon juice, if desired.
Turn the tomato shells upright and gently fill each one with the prepared chicken salad. Pack it carefully without tearing the tomato.
Garnish with additional parsley or a light sprinkle of paprika for color, if desired.
Serve immediately or refrigerate for up to 2 hours before serving to allow the flavors to meld. If chilled, let sit at room temperature for 10 minutes before serving.
Nutrition Facts
Calories |
1905 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.8 g | 139% | |
| Saturated Fat | 13.6 g | 68% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 525 mg | 175% | |
| Sodium | 2332 mg | 101% | |
| Total Carbohydrate | 65.0 g | 24% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 25.7 g | ||
| Protein | 156.8 g | 314% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 269 mg | 21% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 3560 mg | 76% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
