Monday, July 23, 2012

Cucumber Dill Chicken Salad in Tomato Cups

I don't believe in measuring ingredients. The only reason I do it is for you.

I did not do it today. I'm sorry. I still love you.

Guys, you just have to trust your feelings sometimes. You know, like a jedi. So add as much celery as you want. Cook the chicken any way you desire. Forget the tomato cups and have it on a croissant. Or try using roma tomatoes and just halving them longways so they're shaped like potato skins (tomato skins?).

But how do you eat such a construction as one of these lovely tomatoes, you ask?

How should I know? You're supposed to be the all-knowing and powerful jedi warrior. I mean, I guess you can just chomp right into it like an apple or you can be all dainty and cut it with a knife and a fork. Or a lightsaber. Like I say, just trust your feelings. 

Cucumber Dill Chicken Salad in Tomato Cups

Cooked chicken
Yellow or white onion
Fresh Dill, chopped
Sour cream
A squirt of lemon juice
Salt and pepper to taste
Whole tomatoes

Chop up the chicken (I used boiled, but you can grill it or use rotisserie too). Chop up the cucumber, onion, and celery into very small cubes and toss them with the chicken. Add a spoonful of sour cream, a spoonful of mayo, the lemon juice and dill. Mix it in and add more mayo if you need too, adding a little at a time until desired moistness is reached. Add salt and pepper to taste. Hollow out the tomatoes like you're doing a jack-o-lantern. Cut a whole in the top with a knife, then scoop out the inside with a melon baller. Fill tomatoes with chicken salad. Garnish with more dill or fresh basil leaves if desired.

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