Yield: 6 Servings
Ingredients
6 large tomatoes
2 cup chicken, cooked and cubed
1/2 cup minced red bell pepper
1/2 cup corn, drained
1 1/2 tablespoon minced red onion
1/4 cup plus 2 tablespoons olive oil
1/4 cup fresh lemon juice
1 tablespoon chopped fresh Italian flat leaf parsley
1 tablespoon Dijon mustard
1 tablespoon mayonnaise
1 teaspoon ground black pepper
1/2 teaspoon salt
Leaf lettuce or spinach leaves
Directions
1. Cut 1/2 inch off top of each tomato. Scoop out pulp from tomatoes. Turn tomatoes upside down on paper towels to drain.
2. In a medium bowl, combine chicken, bell pepper, corn, and onion.
In a small bowl, whisk together olive oil and next 6 ingredients. Pour over chicken, tossing gently to coat.
3. Line tomatoes with leaf lettuce or spinach leaves. Spoon chicken salad evenly in the tomatoes. Refrigerate or serve immediately.