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Tomatoes Stuffed with Grilled Corn & Chicken Salad

Summer is the best time for this recipe that shines with vine-ripened tomatoes and newly picked sweet corn. If using dried thyme leaves, allow the salad to sit about an hour to develop the flavor.

Prep Time 
15 minutes or less
Cook Time 
15 to 30 minutes
Total Time 
30 minutes
Servings 
4
Ingredients 

2 ears fresh corn, husked and cleaned
1/2 Gold'n Plump® Deli Rotisserie Chicken, meat removed and coarsely chopped (about 2 cups)
1/2 cup thinly sliced green onion
1/2 cup low-fat mayonnaise
2 tablespoons fresh lemon juice
1 tablespoon finely chopped fresh thyme or 3/4 teaspoon dried thyme leaves
2 teaspoons yellow mustard
4 large tomatoes

Instructions 

Prepare grill for medium heat cooking. Position grill rack about 6 inches from heat source.

Grill corn, turning 1-2 times, for 20 minutes or until tender and lightly charred. Cool slightly.

Cut corn kernels from cobs and place in a large bowl. Add chicken, green onion, mayonnaise, lemon juice, thyme, and mustard. Stir gently until well blended.

Cut each tomato almost through into 6 wedges, leaving it still attached at bottom. Place on a salad plate and spread wedges apart. Spoon portion (about 1/4) of chicken salad into center of each tomato.

Tips 

One Gold'n Plump Deli Rotisserie Chicken yields about 4 cups shredded, sliced, or coarsely chopped chicken, skin and bones removed.

Variations 

Any flavor of Gold’n Plump® Deli Rotisserie Chicken may be used.

Nutritional information may change when substituting your chicken product. If you choose to substitute frozen chicken for this recipe, it's best to thaw before cooking.

 

Cuisine 
American

  • Serving Size
    • Servings 
      4
  • PER SERVING
    • Calories 
      298
    • Calories from Fat 
      53%
    • Total Fat 
      17g
    • Saturated Fat 
      4g
    • Total Carbohydrate 
      19g
    • Protein 
      19g
    • Sugars 
      8g
    • Cholesterol 
      88mg
    • Dietary Fiber 
      4g
    • Sodium 
      687mg
  • DAILY VALUE
    • Vitamin A 
      36%
    • Vitamin C 
      28%
    • Calcium 
      3%
    • Iron 
      10%
  • DIETARY EXCHANGES
    • Starch/Bread 
      0.5
    • Fat 
      2
    • Vegetable 
      2
    • Lean Meat 
      2
    • Recipes calling out meat in the Dietary Exchanges category were analyzed with information prior to 2014 updates. Recipes calling out protein were analyzed with the new information after 2014.