Chicken Salad and Rice Stuffed Tomatoes - alive magazine

Ingredients

• 3/4 cup (180 mL) plain 2% Greek yogurt
• 1 1/2 tsp (7 mL) curry powder
• Juice of 1/2 lemon
• 1/4 tsp (1 mL) salt
• 2 cups (500 mL) finely chopped cooked chicken
• 2 celery stalks, thinly sliced
• 1 small yellow bell pepper, finely diced
• 1/3 cup (80 mL) finely chopped flat-leaf parsley
• 1 shallot, minced
• 1/4 cup (60 mL) chopped almonds or pecans (optional)
• 1/4 cup (60 mL) dried currants
• 8 large tomatoes
• 1 1/2 cups (350 mL) cooked whole grain rice