It has long been the sandwich of choice for ladies who lunch, but if you swap the sourdough for a ripe red beefsteak tomato, chicken salad becomes a serious meal that will satiate even the manliest of appetites. Fast, fresh and full of flavor, it’s perfect for impromptu entertaining and savory down to the very last bite.
Chicken Salad in Tomato Bowls
1 skinless rotisserie chicken, meat shredded or diced
1/2 small red onion, diced
1 shallot, chopped
2 tablespoons freshly chopped tarragon leaves
1 celery rib, chopped
1 cup slivered almonds
2 tablespoons white wine vinegar
3/4 cup mayonnaise
3 cups halved seedless red grapes
Kosher salt and freshly ground black pepper
6 large beefsteak tomatoes
1 head butter lettuce
Mix the first 10 ingredients in a large bowl.
Core the tops of the tomatoes with a paring knife, and use a melon baller to scoop out the insides.
Lay a leaf of lettuce in each tomato so that it peeks out of the top.
Fill the tomatoes with a large scoop of the chicken salad, and serve. Serves 6.
Recipe courtesy of Pat and Gina Neely.