Thursday, August 15, 2013

Buffalo chicken salad stuffed tomatoes

People sometimes ask what a typical day of eating is like for me. I can never answer that because I don't have a typical day. Instead, my life is riddled with a steady stream of intense, acute food obsessions. Frequently I have two or three ingredients upon which I'm completely fixated and want to just consume on repeat. Right now one of those ingredients is tomatoes. I'm completely apesh*t over them. A pint of heirloom cherry tomatoes is like a box of Oreos for me, I can barely control myself from polishing them off. By "barely" I mean I totally don't control myself at all. Whatever. Anyway, that's why I decided to stuff them with fat and protein. Also, because it's yummy and fun to eat. I don't really miss the taste of sandwiches, but I do appreciate how neat and compact they are, so stuffing chicken salad into little tomatoes gives me that experience.

This buffalo chicken salad? It's stupid good. If you eat dairy, I definitely recommend making little chicken salad melts by broiling a slice of cheese on top. I avoid dairy most of the time, but I decided to try it with a bit of raw milk cheddar. You know, for science.

I topped both of those tomatoes with an extra splash of wing sauce, topped one with a slab of cheese, and ran both under the broiler setting in the toaster oven. Both were awesome.

Alternatively, you can top it with a piece of crispy bacon, like I did above. Sorry for the color, nitrate-free bacon isn't the prettiest. Or, if you leave them alone, they're still fantastic. You can even try stuffing other veggies, like baby bell peppers or celery sticks, or roll it up in a coconut Pure Wrap. I also think it'd be great with shrimp or tuna instead of chicken!

BUFFALO CHICKEN SALAD STUFFED TOMATOES
Makes enough to stuff 2 lbs of tomatoes

INGREDIENTS 
  • 2 lbs small tomatoes (bigger than cherry tomatoes, but small enough that you can eat them in two bites)
  • 1 lb cooked chicken meat, chopped or shredded (I chopped mine because I like chunky chicken salad, but shredded would be easier to stuff into tomatoes)
  • 2-3 stalks celery, finely chopped
  • 3 Tbs minced red onion
  • 1 carrot, peeled and shredded
  • 4 Tbs buffalo wing sauce (I used Frank's). If you only have regular hot sauce and not wing sauce, use 2 Tbs hot sauce + 2 Tbs mayo (milder) or 3 Tbs hot sauce + 1 Tbs mayo (hotter)
  • 4 Tbs ranch dip (recipe follows, or use storebought ranch dressing such as Tessemae's)
  • Salt and pepper to taste
DIRECTIONS
  1. Mix the wing sauce and ranch dip in a large mixing bowl.
  2. Add the remaining ingredients other than the tomatoes and mix thoroughly. Taste and season with salt and pepper.
  3. Cut a thin slice off the stem end of each tomato. Scoop out the insides (you can use your fingers but I used one of these scoops). Fill the tomatoes with chicken salad, pressing down with the back of a spoon. Serve with extra wing sauce for drizzling.
DAIRY-FREE RANCH DIP
Makes a generous 1/4 cup

INGREDIENTS
  • 4 Tbs mayo
  • 1 tsp lemon juice
  • 1 Tbs fresh minced parsley
  • 1 Tbs french minced chives or scallion greens
  • 1 tsp dried dill
  • 1/8 tsp garlic powder
  • Pinch paprika
  • Salt and pepper to taste
DIRECTIONS
Combine all ingredients. Refrigerate until serving.

1 comments:

Stevensen Liu said...

Being on sea, sail; being on land, settle.



Very Interesting post. very Nice I am very happy to Read this post.. Thanks

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