It can be a challenge to balance your diet and get in all of your veggies. These tomato bowls are full of protein and veggies and make a light and delicious luncheon dish or a side to a larger meal.

Chicken Salad in a Tomato Bowl

Servings: 6–10 | Time: 20 minutes | Difficulty: Easy

Ingredients:

• 6–10 tomatoes (depending on what size you choose)
• 2 cups (about 280 g) cooked chicken, cubed
• 2 Tbsp. (18 g) red onion, minced
• 1 celery rib, chopped
• 1/2 cucumber, diced (we washed the peel and kept it on for more fiber and vitamin K)
• 1/2 cup (75 g) mini sweet peppers, minced
• 1/4 cup (60 ml) olive oil
• 1 drop lemon essential oil
• 1 drop cilantro essential oil
• 1 Tbsp. (4 g) fresh parsley, chopped, plus more for garnish
• 2 Tbsp. (30 ml) mayonnaise
• 1 tsp. (5 ml) mustard
• 1 Tbsp. (15 ml) sour cream
•  Salt and pepper to taste

Instructions:

1. 1. Slice off the top of each tomato, and scoop out the pulp and seeds. Pour out any remaining water inside.

1. 1. Combine chicken, red onion, celery, cucumber, and peppers in a medium bowl.

1. 1. Whisk together the oils, parsley, mayo, mustard, sour cream, and salt and pepper.

1. 1. Combine the oil mixture with the chopped ingredients, and stir until well coated.

1. Spoon the chicken salad into the tomato bowls, and garnish with more fresh parsley.

Serve right away, or chill in the refrigerator for up to a day. Best when served fresh.