It's hot outside. I know it's summer and supposed to be hot, but really...this hot?? Over 100 degrees for this many days??? We hear the weather forecast calling for a "cool front" in the nineties and we get excited. During these hot days, it's tough to think about turning on the oven or stove when you could literally bake cookies on the pavement. Instead of abandoning the kitchen altogether, this dish is a complete no-cook meal using several veggies that are now at the height of their season. A scooped out ripe tomato makes for a pretty presentation for the chicken salad. Using store-bought rotisserie chicken is fast and easy. Instead of using mayo, I like to use non-fat plain Greek yogurt as a healthier sub.
Chicken Salad Stuffed Tomatoes
4 large tomatoes (Miller Farms, Campbell Hill, IL)
1/3 cup plain Greek yogurt (Windcrest Dairy)
2 cups finely chopped rotisserie chicken
1 cup fresh corn kernels (about 2 ears)
salt and pepper to taste
1 bunch watercress (or arugula)
1. Core tomatoes, scoop out flesh.
2. Mix tomato flesh, Greek yogurt, chicken, corn, salt and pepper.
3. Spoon into tomato shells, top with watercress.