Chicken Salad Stuffed Tomatoes
AmericanChickenAdvanced180 minBy Northstar
Ingredients
Servings
4
- 1. Roast in roaster-cover with foil.
- 2. Cook in 275o for 3 hours. Check in 2 l/2 hours. If legs move eas-
- 1 c. Non-fat yogurt
- 2 Hard-boiled eggs (discard yolks)
- 1 1/2 tbsp. Soy sauce
- 1 l/2 tsp. Curry powder
- 1 tsp. Ground ginger
- 1 c. Cottage cheese, 1 % fat (by weight) maximum
- 2 c. Diced cooked chicken breast
- 1 c. Sliced canned water chestnuts, drained
- 1 c. Diced celery
- 1 c. Green or red seedless grapes
- 1/2 c.finely chopped onions
- 6 lg. Ripe whole tomatoes
- 6 lg. Lettuce leaves
Instructions
- 1
ily then leave uncover for browning
- 2
3. When done cut them into 4 to 6 serving pieces each.
- 3
Ingredients
- 4
Dressing:
- 5
Stuffing:
- 6
1. Place the dressing ingredients in a blender and blend until smooth.
- 7
2. Combine the chicken, water chestnuts, celery, grapes, and onions in
- 8
a bowl.
- 9
3. Add l cup dressing and toss lightly to coat the salad well. Chill.
- 10
4. Cut each tomato at the stem end into eight equal wedges, leaving the
- 11
bottom quarter of the tomato intact; pull segments apart gently.
- 12
5. Just before serving, fill the center of each tomato with the chicken
- 13
filling.
Tags
americannative-american-health