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.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.goldnplump.com.
Cooking tools:
- Grill
- Chef's knife
- Cutting board
- Mixing bowl
- Salad plate
- Measuring cup
- Measuring spoon
- Spoon
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
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