Chicken Salad Stuffed Tomatoes

Chicken Salad Stuffed Tomatoes
Wonderful light main dish salad for your next get-together.

Servings: 4	‹ Back to Salads
• 3 celery ribs • 3 cups cubed cooked chicken breast • 1/2 cup fat free mayonnaise or low fat • 1/2 cup fat free sour cream • 1 tablespoon fresh rosemary • 4 radishes, sliced • 8 leaves red or green leaf lettuce • 4 medium tomatoes, cut in quarters but not all the way through

Thinly slice the celery and combine it in a bowl with the chicken.

Blend together the mayonnaise, sour cream and rosemary.

Pour the dressing over the chicken and celery, stirring until the ingredients are thoroughly mixed.

Place 2 lettuce leaves on each plate. Top each with one tomato that has been quartered but not cut entirely through to form a cup for the chicken salad. Scoop chicken salad into the tomato cups. Place sliced radishes around the side of the tomato. Serve with low fat crackers or Melba toast.

Makes a very pretty presentation (chicken portion may be refrigerated for up to 24 hours before serving).

Per Serving: 270 Calories
3g Fat (9.1% calories from fat)
44g Protein
16g Carbohydrate
2g Dietary Fiber
106mg Cholesterol
544mg Sodium.
Exchanges: 0 Grain (Starch); 6 Lean Meat; 1 1/2 Vegetable; 0 Fat; 1 Other Carbohydrates.