i’ve been wanting to try this recipe since i saw it on paula deen’s food network show. usually, i don’t make paula’s recipes because her use of butter and rich ingredients sends my cholesterol rising without ever tasting it. but at the beginning of this “paula’s light delights” episode, paula said she was going to create some lean dishes. when she showed how to make this dish, she joked about how she only used a tablespoon of mayonnaise when normally she would use MUCH more and she laughed! she’s loves her rich foods but it’s nice she enjoys some healthier stuff too!
anyhoo, i finally made this recipe for lunch today. oh my, it was as good as i was expecting it to be — YUMME! i only made two small changes in the recipe; (1) i cut up the pulp from the tomato that you carve out to make the tomato bowl and chopped it up and put it into the salad. (2) i took out the salt in the dressing — with the rich flavorings of the dijon mustard and mayonnaise, as well as the lemon juice, olive oil and spices, the salt is not just necessary! to make this dish a little easier to eat, instead of filling in the tomato with salad, i cut the tomato like an open flower. it ended up looking pretty too! but if you like the tomato cup, that’s good too!
even though i can’t often make her dishes, i love listening to her laugh. it’s so warm and jolly that it makes you feel like you’re sitting at home with mrs. claus.
- 6 large tomatoes
- 2 cups cooked and cubed chicken
- 1/2 cup minced red, yellow or orange bell pepper
- 1/2 cup corn, drained
- 1-1/2 tablespoons minced red onion
- 1/4 cup plus 2 tablespoons extra virgin olive oil
- 1/4 cup fresh lemon juice
- 1 tablespoon chopped fresh Italian flat leaf parsley
- 1 tablespoon Dijon mustard
- 1 tablespoon light mayonnaise
- 1 teaspoon ground black pepper
- Pinch of sea salt
- Leaf lettuce or spinach leaves
Cut 1/4-inch off top of each tomato. Scoop out pulp from tomatoes (save the pulp for the next step). Season inside of tomatoes with a pinch of salt. Turn tomatoes upside down on paper towels to drain.
Chop up the pulp from tomatoes and in a medium bowl combine them with the chicken, bell pepper, corn, and onion.
In a small bowl, whisk together olive oil, lemon juice, parsley, mustard, mayonnaise and pepper. Pour over chicken, tossing gently to coat.
Line tomatoes with leaf lettuce or spinach leaves. Spoon chicken salad evenly into tomatoes. Refrigerate or serve immediately.
original recipe from Paula’s Home Cooking: Tomatoes stuffed with Chicken Salad