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Tomatoes Stuffed with Walnut-Chicken Salad

Posted by Peggy on July 12, 2012

Tomatoes Stuffed with Walnut -Tarragon Chicken Salad
Recipe: Tomatoes Stuffed with Walnut-Tarragon Chicken Salad


  • 1 large egg
  • 1 cup walnut or hazlenut oil
  • 1 tablespoon lemon juice
  • 1/2 tablespoon Dijon mustard
  • 2 tablespoons fresh finely chopped tarragon
  • 1/2 teaspoon minced shallot, optional
  • 5-6 pounds boneless skinless chicken breasts, poached
  • 1 1/2 cups walnuts or pecans pieces, toasted
  • 1 1/2 cups thinly sliced celery
  • Large, ripe tomatoes; optional


  1. Crack egg into food processor or blender; pour in 1/4 cup of oil. Turn on processor and after a few seconds, when the egg and oil have just combined, very slowly pour remaining oil into processor. Immediately after mayonnaise thickens, turn off processor; mayonnaise should be thick and rich.
  2. Add lemon juice, Dijon, tarragon and shallot, if using. Pulse processor to combine ingredients. Season to taste with kosher salt and freshly ground pepper. Refrigerate until ready to use.
  3. Cut poached chicken breast into 1/2-inch diced pieces if stuffing into tomatoes. Otherwise, you may diagonally slice the chicken into strips, if desired. Toss chicken with tarragon mayonnaise, walnuts and celery. Season to taste with kosher salt and freshly ground pepper.

If Stuffing into Tomato: Slice off top (stem end) of tomato, about 1/4 inch down. With a melon baller, scoop out about two-thirds of the tomato pulp and reserve for another use. Sprinkle cavity with kosher salt and freshly ground pepper and pack cavity with chicken salad; serve.

Time: 45 minutes

Number of servings (yield): 10 cups; enough to stuff 10 large tomatoes

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