Chicken Stuffed Tomatoes
Author: Heather Bursch
  • 1 cooked boneless skinless chicken breast chopped into bite-size pieces
  • 2 tablespoons mayonnaise
  • 2 tablespoons of plain greek yogurt
  • ½ teaspoon yellow mustard
  • 2 teaspoons chopped herbs (I used basil, but tarragon or dill would be great too!)
  • ¼ cup chopped celery
  • 1 teaspoon finely chopped scallions
  • Salt and pepper to taste
  • 1 tablespoon toasted pumpkin seeds
  • 3 tomatoes
  1. To prepare the tomato cups, cut off the tops of tomato and gently cut out the core of the tomato, opening up the seed cavities.
  2. Using your fingers, pull out the seeds and insides of tomatoes until they are seedless and hollow.
  3. Set upside down on a paper towel to dry while you mix the salad.
  4. In a small bowl combine chicken, mayonnaise, yogurt, mustard, herbs, celery and scallions. Mix gently and add a bit of salt and pepper to taste as desired.
  5. Fill your hollowed tomatoes with chicken salad.
  6. Sprinkle with toasted pumpkin seeds.
Makes 3 lunch size servings.
Recipe by She Made It She Might at