These tasty and colorful Rustic Chicken Salad Stuffed Tomatoes are a healthy option for brunch, luncheon, or dinner. They do not require any cooking or baking time and are quick and easy to assemble. They are also easy to make gluten-free!
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As many of you know by now, I am on a gluten-free, soy-free, dairy-free, and corn-free diet. Not by choice mind you, but because I have either food allergies or intolerances to certain foodstuff. That’s why in order to meet my dietary restrictions I will often modify recipes or create my own.
This recipe is free of gluten, soy, dairy, and corn.
I personally use Spectrum Canola Mayonnaise because it is made from all-natural ingredients and is gluten-free.
There are several options when it comes to your selection of chicken. Feel free to use a rotisserie, baked, broiled or canned chicken.
In the video, you may notice that I have chopped onion in a small bowl. Since I am allergic to onions and garlic, I purposely left it out of my mixture. However, I do encourage you to add a couple of tablespoons of chopped onion to your chicken salad.
A few extra additions might include a couple of tablespoons of pickle relish, a chopped hard-boiled egg or two, diced red peppers, and/or fresh cilantro. You can even play around with extra seasonings such as a pinch or two of curry and red or black pepper.
Fresh garden ripe tomatoes are always the best. However since I made this recipe during the off-season, I purchased tomatoes at the grocery store.
I like to nestle Rustic Chicken Salad Stuffed Tomatoes on top of a bed of crisp fresh lettuce. A sprig or two of fresh parsley works perfectly as a garnish.
Serve with a side of crackers or thick-cut potato chips. (Be sure to use gluten-free crackers or chips if you need the recipe to be gluten-free.)
Linda Wiseman
Yields Approx. 12 Large Stuffed Tomatoes
A light and healthy option for a brunch, luncheon or dinner. Plus, they can easily be made gluten-free!
30 minPrep Time
30 minTotal Time
Save RecipeIngredients
- 3 1/4 cups shredded chicken (GF Option - use gluten-free chicken)
- 1 cup celery, chopped
- 1 cup water chestnuts, chopped
- 3/4 cup bacon, chopped (GF Option - use gluten-free bacon)
- 3 tablespoons sunflower seeds
- 3 tablespoons pecans, chopped
- 3 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 1 - 2 tablespoons onion, chopped
- 1 1/2 cup mayonnaise (GF Option - use gluten-free mayonnaise)
- 12 large ripe tomatoes
- Fresh parsley sprigs
- Fresh Lettuce
- Crackers or potato chips (GF Option - use gluten-free crackers or chips)
Instructions
- I a large mixing bowl, combine shredded chicken, celery, water chestnuts, bacon, sunflower seeds, pecans, salt, onion and mayonnaise. Mix well.
- Core each tomato then cut into wedges being careful not to cut all the way down to the bottom (you want to create a "flower" shape).
- Place approximately 1/2 - 2/3 cup chicken salad in the center of each tomato, garnish with sprigs of fresh parsley.
- Place stuffed tomatoes on bed of lettuce.
- Serve with a side of crackers or thick cut potato chips.
- Refrigerate until ready to serve.
Notes
Additional ingredient options include: pickle relish, hard-boiled eggs, red peppers and /or fresh cilantro. Extra seasoning options include: curry and red or black pepper. The chicken salad is best when it's chilled for a few hours or overnight. Stuff the tomatoes right before serving. Leftover chicken salad can be used on bread to make sandwiches. Tuna can also be used in place of chicken.
Chicken salad is always best when chilled for a few hours or overnight. Stuff and garnish the tomatoes right before serving and refrigerate leftovers.
Another option is to use any leftover chicken salad to make sandwiches.
Happy eating!
Linda
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