hawaiian chicken salad

I tried a new recipe. You should try it, too.

Tomatoes Stuffed with Hawaiian Chicken Salad

Serves: 4 | Prep Time: 20 mins | Total Time: 30 minutes

Ingredients

4 large tomatoes

3 C cooked, copped chicken breast

1 1/2 C diced pineapple

3/4 C chopped spinach leaves, plus 4 C whole leaves

1/2 C olive oil

1 1/2 TBS dijon mustard

2 TBS red wine vinegar

2 TSP dried thyme

salt & pepper

( I halved the recipe and just made it for Josh and I, so my proportions will look off).

Slice the top 1/2 inch from each tomato and scoop out pulp.

Drain tomatoes upside down on paper towels while you make the stuffing.

In a medium bowl, combine cooked chicken, pineapple, and chopped spinach.

In a small bowl, make the dressing; whisk together oil, mustard vinegar, and thyme. 

Season with salt and pepper. 

Pour three-quarters of the dressing over the chicken mixture; toss gently.

(My iHome got unplugged and wasn't reset, I promised I wasn't cooking at 9:18 p.m.)

Using a large kitchen spoon, fill each tomato with approximately 1 1/3 C of the chicken mixture (if there is extra stuffing, sprinkle it over the spinach salad).

Place 1 cup of whole spinach leaves on each of four dinner plates; drizzle each portion with the remaining dressing. Place a stuffed tomato on top of each spinach salad and serve.

It tastes as pretty as it looks. Trust.

recipe credit

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