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CHICKEN SALAD STUFFED TOMATOES
Ingredients
Dressing:
1
2
1
1
1
1
c.
Non-fat yogurt
Hard-boiled eggs (discard yolks)
1/2 tbsp. Soy sauce
l/2 tsp. Curry powder
tsp.
c.
Ground ginger
Cottage cheese, 1 % fat (by weight) maximum
Stuffing:
2
1
1
1
1
c.
c.
c.
c.
Diced cooked chicken breast
Sliced canned water chestnuts, drained
Diced celery
Green or red seedless grapes
/2 c.finely chopped onions
6
6
lg.
lg.
Ripe whole tomatoes
Lettuce leaves
1
.
.
Place the dressing ingredients in a blender and blend until smooth.
2
Combine the chicken, water chestnuts, celery, grapes, and onions in
a bowl.
3
.
.
Add l cup dressing and toss lightly to coat the salad well. Chill.
4
Cut each tomato at the stem end into eight equal wedges, leaving the
bottom quarter of the tomato intact; pull segments apart gently.
5.
Just before serving, fill the center of each tomato with the chicken
filling.
3
8
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