This Italian Chicken Salad in Tomato Cups on a Bed of Baby Greens is super simple and delightful tasting. All you need are field greens,tomatoes, chicken, mayo, basil, Italian flat leaf parsley, muscats or white raisins,salt and pepper and a food processor.
Slice the very tops off of tomatoes.
Using either a melon scoop or spoon , remove all seeds and pulp from tomatoes, salt lightly if desired and place open end down on the dish to remove excess moister. Rest tomatoes for about 15 minutes or so.
While your tomatoes are draining excess moister either cube roasting chicken you have made or a deli-bought on. Place chicken, basil, parsley, lemon juice, mayo, and salt and pepper in food processor. Pulse food processor till you almost have desired chop and all mayo mixed. Once done add raisins and mix in.
Place ½cup to 1 cup of baby greens on the plate, fill tomatoes with chicken salad and serve.
Recipe by Heidy L. McCallum owner of The McCallum's Shamrock Patch Blog