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|4 med Florida Tomatoes fresh|
|1/2 cp Plain Low Fat Yogurt|
|2 cp Chicken cooked, shredded, chilled|
|1/4 cp Flat Leaf Parsley chopped|
|1/2 cp Celery small diced|
|1/2 cp Carrots small diced|
|1 Lemon juiced|
|1 sm Onion small diced|
|Kosher Salt and fresh ground pepper, to taste|
Rinse tomatoes under cold running water and pat dry with clean paper towels. With a sharp serrated knife, slice off the top part of the tomato that was attached to the vine.
Turn the tomato over and make 4 to 5 slices almost all the way down being careful not to slice all the way through the tomato. Set tomatoes aside.
In a medium sized mixing bowl combine all ingredients except the tomatoes. Taste chicken salad and adjust seasoning with the kosher salt and fresh ground pepper.
Using a fork, separate the sliced tomatoes open and fill with chicken salad. Serve chilled.