Lemony Chicken Salad in Tomato Cups
recipe and
photograph created by Peggy Bucholz www.finedinings.com
Recipe Type: salad, appetizer, chicken, lemon, tomato, vegetable
Prep Time: 40 min
Total Time: 40 min
Yield: 20 appetizers
Ingredients:
1 chicken breast half, boneless, skinless
salt and pepper
a few drops Liquid Smoke
1 tablespoon butter
10 to 12 small Roma (Plum) tomatoes or 4 to 5 vine ripe tomatoes
2 tablespoons celery, finely chopped
4 tablespoon green onion, thinly sliced
4 tablespoons mayonnaise
2 teaspoons fresh lemon juice
Kosher salt, to taste
1/8 teaspoon freshly ground black pepper
Zest from one lemon
1/2 cup arugula leaves sliced 1/4-inch
2 tablespoons almonds, chopped and toasted
Instruction:
Season chicken with salt, pepper and Liquid Smoke; sauté in a small skillet with butter over medium heat until
juices run clear. Cool, dice chicken finely and combine in a small bowl with
chopped celery, thinly sliced green onion, mayonnaise, lemon juice, salt and
pepper. Add lemon zest, sliced arugula and almonds (reserve 1
tablespoon of each for garnish).
Using a sharp knife make jagged 1/2-inch cuts lengthwise around the center of each Roma
tomato or vine ripe tomato; carefully twist open the halves, scoop out centers with a melon baller
or sharp knife making a cup or shell leaving 1/4-inch
walls. Cut and discard a thin slice from bottom of each tomato half if
necessary to sit level on a plate. Season tomato cups or shells with salt,
place upside down on paper towels to drain.
Spoon lemony chicken salad mixture into cups, top with reserved lemon zest, thinly sliced arugula
leaves and toasted almonds. Arrange on a platter and serve this delicious
chicken recipe as a salad
or
appetizer.
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Wine
recommendation: Pinot Gris; Chardonnay |
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