Juicy, mouthwatering tomatoes are still in-season in many areas of the country. To eat up some of what’s left of summer, here’s a great recipe that I just love to make with the tomatoes I’m now picking in my backyard.
6 large tomatoes
2 boneless, skinless chicken breasts (about 1 pound)
1 stalk celery, chopped
½ medium red or yellow onion or ½ cup scallions, chopped
1/4 cup red bell pepper, chopped
¼ cup toasted pecans or slivered almonds, chopped
2 Tbs light mayonnaise
¼ cup nonfat Greek yogurt
3 tsp curry powder, divided
Salt & Pepper to taste
Cut top off each tomato and scoop out pulp. Turn tomatoes upside down on paper towels to drain.
In a large pan, fill half-way with water and add 1 ½ tsp curry powder. Bring water to a simmer and add chicken breasts and poach breasts until thoroughly cooked (about 15-20 minutes.) Turn breasts over half-way through cooking.
When chicken is cooked, cut into 1/2 –inch pieces. Combine chicken with celery, onion, mayo, yogurt, remaining curry powder, salt and pepper. With a spoon, fill each tomato with the chicken salad.
Each tomato has just less than 200 calories and is low in fat and high in nutrients. I enjoy two tomatoes as a light lunch or dinner.