Italian Rotisserie Chicken Salad Stuffed Tomatoes
We’ve got your hot days beat with this no-cook salad nestled in juicy vine-ripened summer tomatoes. Pass the lemonade, please!
Ingredients
1 rotisserie chicken, skinned, boned and chopped (about 5 cups)
½ cup sliced roasted red peppers, drained
½ cup thinly sliced red onion
½ cup diced celery
½ cup toasted pine nuts
½ cup chopped fresh parsley, plus 2 tablespoons for garnish
1 4-ounce carton feta cheese with basil and tomato, reserve 2 tablespoons
2 tablespoons capers, drained
8 large tomatoes, cored and drained upside down
For dressing
½ cup Dijon mustard
½ cup olive oil
¼ cup honey
1 teaspoon garlic powder
1 tablespoon Italian seasoning
Crushed black pepper
Directions
Whisk all dressing ingredients together. Stir dressing into chicken to coat. Add all remaining ingredients (but for the tomatoes) and mix well.
Chill several hours or overnight. Stuff tomatoes and garnish with reserved feta cheese crumbles and parsley. Serve immediately.
Note: Don’t cut out too much of the delicious tomato — just enough to mound the chicken salad!
Recipe Courtesy Of
Culinary Adventurist Wendy Perry is a home economist, blogger and NC food artisan. (WendyPerry.com)
Share Your Thoughts
Have a question about this recipe or just want to share what you thought? We’d love to hear from you!
Submit a Recipe
Submit your recipe for possible publication in Carolina Country magazine.
More Appetizer Recipes
View All
Chorizo Cheese Balls
These golden brown, bready little nuggets spiked with cheese and sausage scream holiday decadence.
Lamb Soubise
Fancy up your appetizer repertoire with this skewered, grilled and marinated leg of lamb that rests on top of a velvety, onion bechamel sauce known as soubise.
