Lemony Chicken Salad in Tomato Cups
filled with celery, green onions, lemon juice and almonds


Smoked chicken breast tastes so good enhanced with fresh lemon juice and lemon zest.
I created this unique way to serve this delicious salad, it can also be served as a neat little appetizer! See more of my Ideas.
Cut small Roma tomatoes in half with jagged cuts, remove the centers of the tomatoes with a melon baller making cups to fill with sauted lemony smoked chicken mixed with celery, green onions, mayonnaise and fresh lemon juice topped with almonds, lemon zest and sliced Arugula leaves.

Lemony Chicken Salad in Tomato Cups
recipe and photograph created by Peggy Bucholz

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Prep Time: 40 min      Total Time: 40 min      Yield: 20 appetizers


1 chicken breast halved, boneless, skinless
salt and pepper
a few drops Liquid Smoke
1 tablespoon butter
10 to 12 small Roma (Plum) tomatoes or 4 to 5 small 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


Season chicken with salt, pepper and Liquid Smoke; saute in a small skillet with butter over medium heat until juices run clear. Remove from heat, cool, dice the chicken finely and combine in a small bowl with celery, onions, mayonnaise, lemon juice, salt and pepper. Add the lemon zest, 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 tomato (see my photograph); carefully twist open the halves, scoop out the centers with a melonballer 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 so that they will sit level on a plate. Season insides of tomatoes with salt and turn them upside down on paper towels to drain.

Spoon the salad mixture into them, top with the reserved lemon zest, arugula and almonds. Arrange on a platter and serve this delicious recipe as a salad or appetizer

wine bottle Wine recommendation: Pinot Gris; Chardonnay

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 created by Peggy Bucholz, Fine Dining Gourmet Recipes
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established 2001