Chicken Salad In Tomato Cups Recipes

CHICKEN SALAD IN TOMATO CUPS

Steps:

• 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.

TOMATO-MELON CHICKEN SALAD

Steps:

• In a large bowl, combine the tomatoes, watermelon and raspberries. In a small bowl, whisk the basil, oil, vinegar, salt and pepper. Drizzle over tomato mixture; toss to coat. Divide salad greens among 6 serving plates; top with tomato mixture and chicken.

EASY SESAME CHICKEN SALAD

Steps:

• Heat oil in a large skillet over medium-high heat. Add chicken, season with salt and pepper, and cook until no longer pink in the center and the juices run clear, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the heat and set aside to cool.
• While chicken is cooling, combine olive oil, vinegar, soy sauce, ginger, brown sugar, garlic, and red pepper in a Mason jar; close lid and shake vigorously until combined.
• Chop cooled chicken and place in a bowl with dressing and sesame seeds; toss to combine.
• Combine mixed greens, cherry tomatoes, and onion in a large bowl. Mix in dressed chicken and top with mandarin oranges.

CHICKEN SALAD WITH BACON, LETTUCE, AND TOMATO

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble.
• Stir chicken, bacon, tomato, and celery together in a bowl.
• Whisk mayonnaise, parsley, green onions, lemon juice, Worcestershire sauce, salt, and black pepper together in a bowl until dressing is smooth. Pour dressing over chicken mixture; toss to coat. Refrigerate until chilled, at least 30 minutes.
• Stir chicken mixture and serve over romaine lettuce leaves; garnish with avocado slices.

NEELY'S CHICKEN SALAD IN TOMATO CUPS

Steps:

• Mix first 10 ingredients in a large bowl.
• Core tops of tomatoes with a paring knife. Using a melon baller, scoop out the insides of the tomatoes. Lay a leaf of lettuce in each tomato so it peeks out the top. Fill the tomatoes with a large scoop of the chicken salad and serve.

CHICKEN SALAD IN TOMATO CUPS

Steps:

• Trim ends from green beans; cut each bean crosswise in half.
• In 2-quart saucepan over high heat, add.
• in 1 inch boiling water, heat green beans to boiling. Reduce heat to low; cover and simmer 10 to 15 minutes until beans are tender, drain.
• Meanwhile, discard skin and bones from chicken. Tear chicken into bite-size pieces. Cut carrots into matchstick-thin strips. Drain kidney beans.
• In large bowl, combine green beans, chicken, carrots, kidney beans, Parmesan cheese, lemon juice, olive or salad oil, capers, salt, oregano and 2 tablespoons water; toss to mix well.
• With tomatoes stem-end down, cut each tomato into 5 wedges, being careful not to cut all the way through.
• Line 4 dinner plates with lettuce. Place a tomato on each lettuce-lined plate. Spread tomato wedges open like a flower; top with chicken mixture.