chicken salad tomato cups

chicken salad in tomato cups

prep time: 20 minutes
cook time: 30 minutes
ready in: 50 minutes

makes: 6 servings, 6oz each


  • 1 lb. boneless skinless chicken breast*
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon salt
  • 1/4 cup sliced scallions
  • 3 Tablespoons non-fat plain Greek yogurt or fat-free sour cream
  • 1 Tablespoon olive oil
  • 2 Tablespoons fresh lemon juice
  • 1 Tablespoon chopped fresh parsley
  • 2 Tablespoons chopped fresh basil or 2 teaspoons dried
  • 6 tomatoes, about 3-inch diameter
  • 3 cups lettuce leaves, coarsely chopped

The nutritional content of recipes is calculated by a registered dietitian. Because ingredients and measurements may vary, the values we give are close approximations.


  1. Preheat oven to 375°F. Place chicken in a baking dish, sprinkle with pepper and salt. Bake, uncovered, for 25–30 minutes or until internal temperature reaches 165°F. Allow chicken to cool and cut into 1/2-inch cubes. *Or use 2 cups leftover cooked chicken.
  2. In a medium bowl, combine diced chicken and scallions. In a small bowl, stir together yogurt, olive oil, lemon juice, parsley and basil. Spoon over chicken and toss gently to coat. Chicken salad may be made ahead and refrigerated.
  3. Slice off top of each tomato and reserve caps. Scoop out pulp from tomatoes.
  4. Divide lettuce among plates. Spoon chicken salad into tomatoes and top with tomato caps. Place tomatoes on top of lettuce and serve immediately.

Suggestions: Serve with crusty bread. Enjoy strawberries and blueberries for dessert.

Nutrition information per serving: 140 calories, 4g fat, 1g saturated fat, 55mg cholesterol, 140mg sodium, 6g carbohydrate, 2g fiber, 4g sugars, 19g protein