Chicken Salad in a Tomato Bowl

This recipe was inspired by my nephew, who enjoyed a similar meal at a golf club recently. It came together quickly and was a great no-cook meal for a hot summer night. I used ingredients I had on hand, so feel free to mix it up a little bit and use up those nuts and veggies in your fridge. Tomatoes are in season and taste great! I used a food processor to do most of my chopping, but you can use a knife, if you prefer. This recipe made enough chicken salad for lunch the next day.

Serves 3-4.

Ingredients
3 stalks celery, roughly chopped
1/2 Granny Smith apple, roughly chopped
2 carrots, roughly chopped
3 scallions, white or red (I used red from my CSA), roughly chopped  (Reserve a few for garnish.)
1/2 cup raw macadamias (or almonds)
meat of 1 rotisserie chicken, about 4 cups, torn into pieces
1/2  cup paleo mayonnaise
1 Tbsp apple cider vinegar
sea salt (optional)
freshly ground pepper
3-4 firm tomatoes
6-8 large lettuce leaves
1 avocado, sliced


Preparation

Roughly chop ingredients before
transferring to food processor.

1. Pulse first 5 ingredients in food processor until just chopped and well combined.
2. Add chicken and pulse a couple more times to combine.
3. Transfer mixture into a large bowl. Add paleo mayonnaise and vinegar and stir well to combine. Season with salt and pepper.
4. Remove the stem section from each tomato. Using a tomato knife or another sharp knife. Cut tomato into 8-10 sections, letting them fall flat to form a wheel-like pattern. Repeat for all tomatoes.
5. To serve, set 2 lettuce leaves on each plate. Set tomato on top. Scoop 1/2 to 1 cup chicken salad into center of each tomato, depending on the size of the tomato. Garnish with chopped scallions. Serve with avocado slices. Season with salt and pepper, if desired.