Thursday, June 28, 2007

Chicken Salad In Tomato Cups

Prep/Total: 25 minutes
Yield: 4 servings

4 large tomatoes
2 cups finely chopped cooked chicken
3/4 cup mayonnaise
1/2 cup chopped pecans
1/4 cup chopped celery
1 tablespoon diced pimientos
1 tablespoon lime juice
1/8 teaspoon salt
1/8 teaspoon pepper

Cut a thin slice off the top of each tomato. Scoop out pulp, leaving 1/2-in shells. Invert onto paper towels to drain. In a large bowl, combine the remaining ingredients. Spoon into tomatoes.

Tips and Tricks
Serve this chicken salad on rolls or whole wheat bread if you don't like tomatoes. My picky toddler thinks the tomato cups are fun, so he eats this salad well. Omit pimientos or pecans if desired. In place of chopped celery, I use a dash of celery salt and omit the 1/8 teaspoon salt. Try serving other salads, such as shrimp salad, in the tomato cups.
Make It Healthier
Use light mayonnaise. Omit salt. Add finely chopped green pepper or carrots for extra crunch.
How Kids Can Help
Measure ingredients. Mix salad. Fill tomato cups. Older kids can scoop the pulp from the tomatoes.

2 comments:

Tristi Pinkston said...

Holy cow -- look at you!! I feel like I've hit the jackpot. For every recipe here I try, I'll come leave a comment and tell you how it goes. Thanks!! :)

MommyK said...

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