Sometimes I get the notion that I could be an adorable 50’s housewife. That fleeting thought last all of 30 seconds before I realize I could not possibly be one of those women that waited on my husband hand over foot while tending to matronly things all day every day. Oh heck no. But when I do get that notion, pictures of well tailored dresses, keds and block parties come to mind.
Oh, and these oh-so-cute-make-your-nosy-neighbor-envious-with-your-mad-hostess-skills-salads come to mind. And a few more dresses, but what can a girl do? Off to find pearl necklaces and all.
Who doesn’t love a little chicken salad? Stuffed into sweet little tomatoes and served over fresh greens. Talk about spring time perfection.
Pesto-Chicken Salad Stuffed Tomatoes
- 4 large ripe tomatoes
- 1/2 cup pesto
- 1 tbs mayo
- 3 cups chopped cooked chicken
- 1/4 cup chopped roasted sweet red peppers
- 1/4 cup slivered pitted kalamata olives
- 3 cups torn mixed greens
- 2 tbs toasted pine nuts
Cut 1/4 inch top from each of the tomatoes. Using a melon baller or a sharp spoon, remove seeds and cores of tomatoes. Place tomatoes, cut side down, on a paper towel-lined plate and chill in the refrigerator until ready to serve, up to 4 hours.
Meanwhile, in a medium bowl, toss shopped chicken with pesto, mayo, red peppers, and olives. Cover and chill until ready to serve.
When ready to impress your guests with your awesome salad skills, divide greens among four plates. Fill tomatoes with chicken salad and place on greens. Toss on the pine nuts like sprinkles and watch your guests ooh and ahh.