Curried Chicken Salad-Stuffed Tomatoes

Curried Chicken Salad-Stuffed Tomatoes
Makes 6
Prep 15 m
Cook 12 m
Microwave 4 m



  1. 1 of 3 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. 2 of 3 Meanwhile, slice tops off tomatoes and set aside. Scoop out tomatoes and turn upside down onto paper towels to drain.
  3. 3 of 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: 22 g carb., 11 g Fat, total, 2 g sat. fat, 388 mg sodium, 263 kcal cal., 21 g pro., 4 g fiber