Makes 20 to 24 appetizers
1 chicken breast half, boneless, skinless
salt and pepper
a few drops Liquid Smoke
1 tablespoon butter
10 to 12 small Roma (Plum) tomatoes
2 tablespoons celery, finely chopped
4 tablespoon green onion, thinly sliced
4 tablespoons mayonnaise
2 teaspoons fresh lemon juice
Kosher salt, to taste
1/8 teaspoon freshly ground black pepper
Zest from one lemon
1/2 cup arugula leaves sliced 1/4-inch
2 tablespoons almonds, chopped and toasted
Season chicken with salt, pepper and Liquid Smoke; sauté in a small skillet with butter over medium heat until
done. Cool, dice finely and set aside.
Using a sharp knife make jagged 1/2-inch cuts lengthwise around the center of each Roma
tomato; open the tomato halves, scoop out centers with a melon baller making a shell leaving 1/4-inch
walls. Cut and discard thin slice from bottom of each tomato half to sit level on a plate. Season tomato shells with salt,
place upside down on paper towels to drain for 30 minutes.
Combine in a small bowl diced chicken, celery, green onion, mayonnaise, lemon juice, salt and pepper.
Add lemon zest,
sliced arugula and almonds reserving 1 tablespoon of each for garnish. Spoon chicken mixture into tomato shells,
garnish with reserved lemon zest, arugula and almonds. Arrange on a platter and
serve as a salad or appetizer.
Wine recommendation: Pinot Gris
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