Chicken Salad Stuffed Tomatoes

Here’s a recipe perfect for a light, fresh meal! It’s great for using up leftover chicken or extra tomatoes (which we are soon going to have an abundance of from our garden).

Chicken Salad Stuffed Tomatoes


– 5-6 large salad tomatoes

– 2 C chopped cooked chicken (I used First Street Chicken Thighs)

– 1 C celery, chopped

– 2 T chives (or green onions), chopped

– 1/3 C slivered almonds, chopped

– 1/3 C shredded cheese (I used freshly grated First Street cheddar chunk cheese)

1/3 C mayo

– 1/3 C ranch


*If you don’t already have cooked chicken, you’ll obviously need to cook that first. I scored a GREAT deal on First Street chicken thighs from Smart & Final, so I cooked a big batch of those and used some of the chicken for this recipe.

– start by chopping ingredients: chicken, celery, chives, and slivered almonds. Then, grate cheese.

– in a small bowl, combine chicken, celery, chives, almonds, cheese, mayo, and ranch. Stir until well-combined.

– cut a thin slice off the top of each tomato. Scoop out the tomato pulp and seeds, leaving about a 1/4 – 1/2-inch tomato shell.

– Then, spoon chicken salad mixture into the tomato shells and serve on a bed of lettuce.

Prep Time: 10-20 minutes Yield: 5-6 servings

Disclosure: This shop has been compensated as part of a social shopper insights study for #collectivebias #cbias. As always, all opinions and experiences are my own.


  1. says

    Healthy and fun! And it’s really cool that this is made with chicken thighs – most of the time you see chicken salad made with chicken breasts, but you proved that it doesn’t have to be! Thighs can be a great choice and really inexpensive…especially when they are on sale (like you mentioned).


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