Chicken Salad Tomato Cups

Shredded chicken salad, paired here with fresh herbs, is served up in delicate tomato cups: perfect finger food for an afternoon tea.

Yield: 9 servings
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Hands On: 32 Minutes
Total: 37 Minutes


  • 1/2 cup mayonnaise
  • 1/3 cup finely chopped red onion
  • 1/3 cup finely chopped celery
  • 2 tablespoons chopped fresh basil
  • 1 tablespoon chopped fresh chives
  • 1 tablespoon fresh lemon juice
  • 1/8 teaspoon freshly ground pepper
  • 6 ounces deli-roasted chicken, shredded (1 1/2 cups)
  • 18 Campari tomatoes, halved crosswise
  • Garnish: fresh chives


  1. 1. Stir together first 7 ingredients in a medium bowl; gently stir in chicken.
  2. 2. Carefully scoop out and discard tomato pulp, leaving a 1/8-inch shell. Place tomato shells upside down on several layers of paper towels; let drain 5 minutes.
  3. 3. Spoon about 1 Tbsp. chicken salad into each tomato shell. Garnish, if desired.
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