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    Servings: Not specified

    Directions

    Cut 1/2-inch off top of each tomato. Scoop out pulp from tomatoes. Turn tomatoes upside down on paper towels to drain. 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. Line tomatoes with leaf lettuce or spinach leaves. Spoon chicken salad evenly into tomatoes. Refrigerate or serve immediately.

    Ingredients
    • 6 large tomatoes
    • 2 cups cooked and cubed chicken
    • 1/2 cup minced red bell pepper
    • 1/2 cup corn, drained
    • 1 1/2 tablespoons 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

    Parsed from recipe text (no separate ingredient records).

    Comments

    Recipe Summary Difficulty: Easy Prep Time: 20 minutes Yield: 6 servings

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