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Curried Chicken Salad-Stuffed Tomatoes

Curried Chicken Salad-Stuffed Tomatoes

Nutrition Facts
  • cal. (kcal) 263
  • Makes: 6 servings
  • Prep: 15 mins
  • Cook: 12 mins
  • Microwave: 4 mins
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by 1 person

Ingredients

  • 3 teaspoons curry powder
  • 1 pound boneless, skinless chicken breasts
  • 6 medium-large heirloom tomatoes
  • 1/2 cup light mayonnaise
  • 1/2 cup golden raisins
  • 1/3 cup sliced almonds
  • 1/4 plus 1/8 teaspoon salt
  • 1/4 teaspoon black pepper

Directions

  1. Bring 2 inches of water and 1 1/2 teaspoons of the curry powder to a simmer in a medium straight-sided pan. Add chicken and poach for 12 minutes or until cooked through. Cool slightly, then chop into 1/2-inch pieces. Cool completely.
  2. Meanwhile, slice tops off tomatoes and set aside. Scoop out tomatoes and turn upside down onto paper towels to drain.
  3. Place remaining 1 1/2 teaspoons curry powder in a small glass bowl. Microwave 1 minute, until fragrant. Combine with chicken, mayonnaise and raisins. Place almonds in a second small glass bowl. Microwave 2 1/2 minutes to toast, stirring every 45 seconds or so. Add to chicken mixture, along with 1/4 teaspoon of the salt and the pepper. Flip over tomatoes and sprinkle with remaining 1/8 teaspoon salt. Fill with chicken salad and replace tops, if desired.

Nutrition Information for Curried Chicken Salad-Stuffed Tomatoes

Servings Per Recipe: 6
PER SERVING: 263 cal., 11 g total fat (2 g sat. fat), 388 mg sodium, 22 g carb. (4 g fiber), 21 g pro.

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