Leftover Oven-Roasted Chicken and Summer Tomatoes

Here is what Ample Bites does with leftover oven-roasted chicken and plump, juicy summer tomatoes.

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Chicken Salad-Stuffed Tomatoes
(Mark Kelly, 2013)

Serves 4

1 ½ cups leftover oven-roasted chicken, chopped into ¼” dice
½ jalapeno, seeded and finely diced
¼ red pepper, seeded and finely diced
2 green onions, green and pale green parts, chopped
1 Tbsp stone-ground mustard
2-3 Tbsp mayonnaise (to taste)
Kosher salt
Freshly ground black pepper
4 large, fresh tomatoes with tops removed and seeds and pulp scooped out

To make chicken salad: Combine the chicken, jalapeno, red pepper, green onions, mustard and mayonnaise in a medium-sized bowl and fold together. Season with salt and pepper. Refrigerate for at least an hour to allow the flavors to meld.

To serve: Fill each tomato to the top plus a tablespoon or two extra and place the tomatoes on a bead off lettuce. Season with salt and pepper.

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