There’s something undeniably nostalgic about a perfectly stuffed tomato. Growing up in my grandmother’s kitchen in Georgia, I watched her transform ordinary ingredients into elegant presentations that made even casual family gatherings feel special. Her chicken salad stuffed tomatoes were legendary in our neighborhood—always requested for garden parties and summer picnics. While her version relied on mayonnaise (and plenty of it!), I’ve updated this classic with Greek yogurt for a lighter profile without sacrificing that creamy richness we all crave. The beautiful simplicity of this dish belies its sophisticated presentation—exactly what makes grandmother-style cooking so magical. 🍅
The Story Behind Chicken Salad Stuffed Tomatoes 📖
Stuffed tomatoes have graced American tables since the late 19th century, when tomatoes finally shed their reputation as potentially poisonous fruits and became culinary darlings. My grandmother’s version—learned from her mother—featured hand-shredded chicken, precisely diced celery, and just enough seasoning to complement rather than overwhelm the sweet acidity of summer tomatoes. What makes this preparation truly “grandmother-style” is the emphasis on quality ingredients treated simply and with respect. No fancy equipment needed—just a sharp knife, steady hands, and a bit of patience. 🌿
Like many Southern classics, this dish was born from practicality. Using leftover roasted chicken transformed yesterday’s dinner into today’s elegant luncheon. The tomato “bowl” eliminated the need for additional plates, making it picnic-perfect long before disposable tableware existed.
Essential Ingredients 🧾
For the chicken salad:
- 3 cups cooked chicken, shredded by hand (about 1 pound/450g)
- 1 cup Greek yogurt (240ml) or ¾ cup mayonnaise for traditionalists
- 1 cup celery, diced into ¼-inch pieces (about 3 stalks)
- ¼ cup red onion, finely minced (about ½ small onion)
- ¼ cup fresh parsley or dill, chopped
- 2 tablespoons fresh lemon juice
- ¾ teaspoon kosher salt (adjust to taste)
- Freshly ground black pepper
For serving:
- 8 large, ripe tomatoes (firm but not hard)
- Fresh herbs for garnish
- Butter lettuce leaves for presentation
Step-by-Step Instructions 📝
- Prepare the chicken salad: In a large bowl, combine the shredded chicken, Greek yogurt, celery, red onion, herbs, lemon juice, salt, and pepper. Mix gently but thoroughly, being careful not to mash the ingredients. Cover and refrigerate for at least 30 minutes to allow flavors to meld. This step can be done up to 24 hours in advance. 🧊
- Prepare the tomatoes: Using a sharp paring knife, cut a thin slice from the top of each tomato. Using a melon baller or teaspoon, carefully hollow out the tomato flesh, leaving the walls intact (about ½-inch thick). Lightly salt the inside of each tomato and turn upside down on paper towels to drain for 10 minutes. This prevents the finished dish from becoming watery. 🔪
- Assemble: Pat the inside of each tomato dry with paper towels. Fill each tomato with approximately ½ cup of chicken salad, creating a gentle dome on top. Arrange on butter lettuce leaves and garnish with additional fresh herbs. 🌱
Chef’s Note: The secret to exceptional chicken salad is properly cooked chicken. I prefer poaching bone-in chicken breasts in flavorful stock with aromatic herbs. This gentle cooking method yields tender, juicy meat that shreds beautifully. For a shortcut, rotisserie chicken works wonderfully too—just be sure to adjust your seasoning as store-bought rotisserie chickens can be quite salty.
Chef’s Secret Techniques 🤫
For the most elegant presentation, choose tomatoes of similar size and shape. Beefsteak varieties work beautifully, as do some heirloom varieties like Brandywine. The key is finding tomatoes that stand upright without tipping and have thick enough walls to support the filling.
When mixing your chicken salad, use a folding motion rather than aggressive stirring. This preserves the texture of each ingredient and prevents the mixture from becoming pasty. If you prefer a creamier consistency, add Greek yogurt one tablespoon at a time until you reach your desired texture.
For added crunch, consider folding in ¼ cup toasted sliced almonds just before serving. This optional addition was my grandmother’s special touch for company meals. If serving at a picnic, keep the stuffed tomatoes chilled until the last possible moment. A cooler with ice packs works perfectly for transport. 🧺
Serving & Presentation Tips 🍽️
These stuffed tomatoes pair beautifully with a Blackberry Basil Sparkling Water for a refreshing non-alcoholic option, or a crisp Sauvignon Blanc if serving wine. Complete your picnic spread with 5-Minute Caprese Skewers and crusty bread.
For an elegant luncheon, serve alongside a light soup or Greek Yogurt Tzatziki Pasta. Follow with Grandmother’s Pistachio Ice Cream Bars or Frozen Avocado Mousse for dessert.
Remember, we eat first with our eyes—a sprinkle of fresh herbs, a bed of butter lettuce, and perhaps a tiny wedge of lemon makes this humble dish worthy of any special occasion. My grandmother taught me that food made with love always tastes better, and I’ve found this to be universally true. As you prepare these stuffed tomatoes, remember you’re not just making lunch—you’re creating memories that might someday inspire another generation of home cooks. Happy cooking! 💕