Curried Chicken Salad-Stuffed Tomatoes

Curried Chicken Salad-Stuffed Tomatoes
Servings: 6 Prep 15 mins Cook 12 mins Microwave 4 mins


  • 3 teaspoons curry powder
  • 1 pound boneless, skinless chicken breasts
  • 6 medium-large heirloom tomatoes
  • 1/2 cup light mayonnaise
  • 1/2 cup golden raisins
  • 1/3 cup sliced almonds
  • 1/4 plus 1/8 teaspoon salt
  • 1/4 teaspoon black pepper

Make It

1. Bring 2 inches of water and 1 1/2 teaspoons of the curry powder to a simmer in a medium straight-sided pan. Add chicken and poach for 12 minutes or until cooked through. Cool slightly, then chop into 1/2-inch pieces. Cool completely.

2. Meanwhile, slice tops off tomatoes and set aside. Scoop out tomatoes and turn upside down onto paper towels to drain.

3. Place remaining 1 1/2 teaspoons curry powder in a small glass bowl. Microwave 1 minute, until fragrant. Combine with chicken, mayonnaise and raisins. Place almonds in a second small glass bowl. Microwave 2 1/2 minutes to toast, stirring every 45 seconds or so. Add to chicken mixture, along with 1/4 teaspoon of the salt and the pepper. Flip over tomatoes and sprinkle with remaining 1/8 teaspoon salt. Fill with chicken salad and replace tops, if desired.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 263, Fat, total (g): 11, sat. fat (g): 2, carb. (g): 22, fiber (g): 4, pro. (g): 21, sodium (mg): 388, Percent Daily Values are based on a 2,000 calorie diet.