Chicken Salad-Stuffed Tomatoes

(Inspired by a recipe from Rachael Ray)

1 large cooked chicken breast, seasoned and cubed
4 large tomatoes
1/2 cup cilantro (set a bit aside for garnish)
1/4 cup mayo (I used Hellmann's)
1/2 cup chives (set a bit aside for garnish)
1 small can of water chestnuts
2 celery stalks
1 cup of corn
salt
pepper
garlic powder
onion powder

1.) Core tomatoes and set aside some tomato juice from pulp.

2.) Chop water chestnuts, celery, cilantro, and chives. Put into a medium size mixing bowl.

3.) Add mayo, corn, chicken, and tomato juice. Mix.

4.) Season with garlic and onion powder, salt, and pepper.

5.) Spoon mixture into each tomato. Top with extra chives/cilantro if desired.


Serves 4.