Chicken Salad-Stuffed Tomatoes (260 calories, 27g protein)

Okay, so I’ve been making these chicken salad-stuffed tomatoes for about two years now, and honestly? They’re kind of perfect. I know, I know—everyone says their recipe is “perfect,” but hear me out.

I discovered this whole thing by accident. Was trying to meal prep on a Sunday (because apparently that’s what adults do), and I had leftover rotisserie chicken that was about to go bad. And these gorgeous tomatoes from the farmer’s market that I bought because they looked pretty but had no actual plan for. You know how that goes.

The Backstory (It’s Messy)

So there I was, staring into my fridge at 9 PM on Sunday night—real responsible adult behavior—when it hit me. Why not just… stuff the chicken salad into the tomatoes? Seemed logical at the time.

First attempt was… well, let’s just say my kitchen looked like a crime scene. Tomato guts everywhere. I may have gotten a little aggressive with the scooping. But by the third try (yes, I made these three times in one week because I’m obsessive like that), I figured out the trick.

My neighbor Dave thinks I’m crazy for eating “fancy” food, but his idea of cooking is opening a bag of chips, so. Different priorities, I guess.

Why These Actually Work

Look, I’m gonna be honest—these are one of those recipes that sounds way fancier than it actually is. Like when people ask for the recipe at potlucks and I’m like “um, it’s literally chicken salad in a tomato” but they act like I’ve discovered fire or something.

The thing is, they’re genuinely good. Not just “healthy food that tastes okay” good, but actually delicious. My 12-year-old nephew, who basically lives on chicken nuggets and refuses most vegetables, demolished two of these last weekend and asked for more.

And the protein! Twenty-seven grams per serving. That’s like… almost as much as a protein shake but it actually tastes like real food. Perfect for when you’re trying to eat better but don’t want to feel like you’re on some weird diet.

The Ingredients (Shopping Disasters Included)

Here’s what you need, and trust me, I’ve tried shortcuts on every single item:

For the tomatoes:

• 4 large tomatoes (beefsteak work best—don’t get those tiny ones, learned that the hard way)
• Salt and pepper

For the chicken salad:

• 3 cups cooked chicken, diced (rotisserie is your friend here)
• 1/3 cup mayonnaise (I use Hellmann’s, fight me)
• 2 tablespoons plain Greek yogurt (adds protein and tanginess)
• 1 celery stalk, finely diced
• 1/4 red onion, minced (or more if you’re an onion person like me)
• 2 tablespoons fresh dill, chopped
• 1 tablespoon lemon juice
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• Optional: 1/4 cup chopped walnuts (adds crunch, but skip if you hate nuts)

Shopping tip: Don’t buy pre-diced celery. It’s expensive and tastes like nothing. Just dice a regular stalk. Takes like two minutes and actually has flavor.

Also, about the tomatoes—get them from somewhere that actually cares about produce. The grocery store tomatoes that feel like tennis balls? Skip those. You want tomatoes that give slightly when you press them but aren’t mushy.

The Method (With All My Mistakes)

Step 1: Prep the Tomatoes

Cut the tops off your tomatoes—about 1/4 inch down. Now here’s where I messed up initially: don’t just start scooping randomly like you’re carving a pumpkin.

Use a spoon (a regular eating spoon works better than those fancy melon ball things) and carefully scoop out the insides, leaving about a 1/2-inch wall all around. Save the scooped-out tomato stuff! Don’t just throw it away like I did the first time. You can use it in the chicken salad for extra flavor.

Salt the insides lightly and flip them upside down on paper towels for about 15 minutes. This draws out extra moisture so your stuffing doesn’t get all watery. Learned this trick after serving soggy tomato boats to my book club. Embarrassing.

Step 2: Make the Chicken Salad

This is where the magic happens. In a big bowl, mix your diced chicken with the mayo and Greek yogurt. The yogurt is key—it makes everything creamy without being too heavy.

Add the celery, red onion, dill, and lemon juice. Here’s the thing about dill—fresh is SO much better than dried. If you can only find dried, use half the amount and maybe add some fresh parsley too.

Season with garlic powder, salt, and pepper. Taste it. Adjust. Taste again. This is not the time to be shy about seasoning.

If you saved some of that tomato pulp (good for you!), chop it up and add a few spoonfuls to the mixture. Adds extra tomato flavor that ties everything together.

Step 3: Assembly Time

Pat your tomato shells dry with paper towels. Seriously, dry them well or you’ll have a soggy mess.

Spoon the chicken salad into the tomatoes, mounding it up slightly. Don’t pack it down too hard—you want it to look generous and inviting, not like you’re stuffing a sausage.

If you’re using walnuts, save some to sprinkle on top for looks. Makes them seem more restaurant-y.

The Real Talk Section

Timing: These are actually better if you make them a few hours ahead. The flavors meld together, and the tomatoes release just enough juice to make everything more flavorful without getting soggy. I usually make them in the morning and eat them for lunch or dinner.

Serving: I like these on their own for lunch, or with some crusty bread for dinner. They’re also great for potlucks because they look fancy but travel well.

Storage: They’ll keep in the fridge for about two days, but honestly, they’re best eaten within 24 hours. After that, the tomatoes start to get a little sad.

Substitutions I’ve tried:

• Turkey instead of chicken (works fine, just a little different flavor)
• Avocado mayo instead of regular (good if you’re into that)
• Green onions instead of red onion (milder, nice change)
• Tarragon instead of dill (fancier, but really good)

What Could Go Wrong (And How to Fix It)

Problem: Tomatoes are too watery Solution: Salt them longer, pat them dry better, or choose less-ripe tomatoes next time

Problem: Chicken salad is bland Solution: More lemon juice, more salt, more herbs. Don’t be afraid to over-season slightly

Problem: Everything falls apart when you try to eat it Solution: Use a fork and knife, don’t try to pick it up like a sandwich (learned this at a work lunch, very embarrassing)

Why I Keep Making These

Beyond the obvious (they’re delicious and healthy), these just make me feel like I have my life together. Like, look at me, eating vegetables stuffed with protein-packed chicken salad that I made myself. Very adult.

They’re also one of those rare recipes that actually delivers on the health promises without tasting like cardboard. Two hundred sixty calories and 27 grams of protein? That’s better than most restaurant salads that cost $18 and leave you hungry an hour later.

My mom, who’s usually skeptical of anything that looks “too fancy,” tried these last month and immediately asked for the recipe. That’s when I knew they were a winner.

The best part? They’re endlessly customizable. Add different herbs, swap the nuts, try different vegetables mixed in. I’ve been experimenting with adding diced cucumber for extra crunch, and it’s pretty great.

Final Thoughts

These aren’t revolutionary or anything. They’re just good, honest food that happens to look prettier than most healthy meals. Sometimes that’s exactly what you need.

Plus, they make great Instagram photos if you’re into that sort of thing. Not that I’m admitting to photographing my lunch or anything. Clears throat.

Try them out and let me know what you think! And if you come up with any variations that work well, I’m always looking for new ideas.

Happy cooking! (And may your tomatoes be perfectly ripe) 🍅