Chicken Salad-Stuffed Tomatoes

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Stuffed tomatoes are usually one of the first things to go on a breakfast buffet, and they are elegant enough to serve at a sit-down meal. This recipe comes together in minutes, so the cook gets to sit down too.


2 cups shredded roast chicken
2 hard-cooked eggs, peeled and chopped
1 stalk celery, finely chopped
1/4 cup mayonnaise
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon garlic powder
4 large beefsteak tomatoes, cored


In a large bowl, combine all the ingredients except the tomatoes. Taste and adjust the seasoning if desired. Cover and chill chicken salad if not using immediately.

Just before serving, use a spoon to scoop out the insides of the tomatoes (reserve insides for another use). Divide the chicken salad among the tomatoes. Serve at room temperature.

Servings: 4
Prep Time:
Cook Time:
Difficulty: Easy

from The Deen Bros. Y'all Come Eat

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