For every recipe that doesn't turn out so well, another one is AMAZING! As I had mentioned in a previous blog, I have been daydreaming about combining some of my favorite items for lunch. I cannot seem eat chicken salad without a tomato to accompany it, so I have been thinking about stuffing a roasted tomato with chicken salad and topping it with a little cheese for quite some time. I am very proud to say that I have successfully created this recipe and it is insanely delicious, and pretty healthy!
1 tomato per serving
1 can of chicken, or leftover roasted chicken, cut into small pieces
1 Tablespoon mayo
Half of a celery stalk, minced
Shredded mozzarella or cheddar cheese
Salt and pepper
Preheat oven to 450 degrees. Take your tomatoes and cut around the top of the tomato, just like you would if you were carving a pumpkin. Once you remove the core, take a spoon and spoon out all of the insides, just be care not to penetrate the sides or bottom of the tomato. Once the tomato is carved and scooped out, place it on a baking sheet, and drizzle with olive oil, salt and pepper. Roast in the oven for about 15-20 mins.
In a separate bowl, combine chicken, mayo, celery, a tablespoon of shredded cheese, salt and pepper. Stir to combine.
After the tomato has been removed from the oven and cooled, stuff it with the chicken salad. Top with cheese and place it under the broiler for about 3-4 minutes, just until the cheese has melted.