For our evening meal last night we made a rotisserie chicken purchased from our local meat store – free range, no antibiotics, and no hormones. It tasted like the chickens we had growing up – delicious! As long time “empty-nesters,” we faced the usual next day leftover problem. Joanie’s solution was to make a classic chicken salad. To kick it up a notch she decided to prepare the salad in a “Caprese style.” We were off to search for tomatoes. Chicken salad stuffed tomatoes are low carb and tasty!
Serving the salad stuffed inside the tomato is what makes it a salad. We found home-grown large tomatoes grown from farms in the White Mountains. That is a treat for us in the hot summer heat of Arizona. The temperature is cooler in the mountains and the tomatoes are firm and delicious. You can also use smaller tomatoes and serve the chicken salad as an appetizer. Filling a lettuce wrap or an endive spear with the chicken salad would also make a perfect salad.
We previously posted about using endive spears with our shrimp salad. The same could be done with Joanie’s chicken salad.
Chicken Salad Ingredients
Our rotisserie chicken is the base for this salad, but the avocado mayonnaise is the “glue” that holds it all together. Regular quality mayonnaise would work, as well. But, avocado mayonnaise has similar properties found in olive oil. It is high in fat, loaded with potassium, and also helps with weight loss. Studies also suggest it provides cardiovascular benefits and even benefits for our eyes.
One unique feature of Joanie’s recipe is that it is loaded with vegetables. Celery is the usual ingredient for chicken salad. Her chicken salad recipe also adds red onion and green onion. She also added basil. After all, it is a Caprese-style recipe. It is also lighter on the mayonnaise than most chicken salad recipes. Joanie used sour cream to provide a different flavor than just mayonnaise.
Chicken Salad Preparation Tips
After removing the tomato tops, use a pairing knife to cut a 1/4 inch circle around the edge of each tomato. Then use a spoon or melon scooper to remove the pulp or flesh of the tomato. It will then form a hollow shell. Make sure to save the inside of the tomato to make another dish. Marinara sauce is always our “go-to” for over ripened tomatoes or leftover tomato pulp.
It is a good idea to place the tomato cups upside down on a paper towel for a few minutes to drain any excess liquid from the inside. This will give you time to prepare the rest of the chicken salad.
Taste your chicken salad when mixed for saltiness. Bacon does vary in terms of its saltiness so we suggest mixing and tasting before adding your salt. You do not want the chicken salad to have an overwhelming amount of salt. Joanie also likes to add celery salt in addition to the chopped celery. It really does add to the taste! Stuff the tomatoes – garnish with basil and enjoy!
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Keto Chicken Salad Stuffed Tomatoes – Presented in a Caprese Manner!
Leftovers have now been used to make a delicious next-day salad with tomato and basil. You will taste the creamy fresh mozzarella – the bacon finishes off this perfect Tasty Low Carb salad. Try it tonight!
Chicken Salad Stuffed Tomatoes
- 2 cups Chicken (chopped)
- 1 cup Celery (finely chopped)
- ½ cup Red onion (chopped)
- 3 Green onions (sliced)
- 1 cup Fresh mozzarella (diced)
- 1 cup Crumbled bacon
- ½ cup Sour cream
- ½ cup Avocado mayonnaise (or regular mayonnaise)
- ½ teaspoon Pepper
- ½ teaspoon Celery seed
- ½ teaspoon Sea salt
- 6 Tomatoes (large)
- 6 Basil leaves
- Slice the tops off of the tomatoes and scoop out the fleshy inside pulp. Place tomato cups upside-down on a paper towel to drain the liquid from the inside.
- Combine all remaining ingredients is a large bowl and mix well. Adjust the saltiness to taste based upon the salt content that is added by the bacon. Save some of the bacon crumbles and green onion for garnish.
- Fill the tomato cups with the salad mixture.
- Top with garnish of green onions and reserved bacon crumbles and basil leaves.
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