Curried Chicken Salad-Stuffed Tomatoes
- cal. (kcal) 263
- Makes: 6 servings
- Prep: 15 mins
- Cook: 12 mins
- Microwave: 4 mins
boneless, skinless chicken breasts
medium-large heirloom tomatoes
plus 1/8 teaspoon salt
- 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.
- Meanwhile, slice tops off tomatoes and set aside. Scoop out tomatoes and turn upside down onto paper towels to drain.
- 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 TomatoesServings 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.