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Home -> On the Side -> Salads
Recipe submitted by chefdude7263
Ingredients (view qty in metric system instead)
1 cup uncooked 4 color rotini pasta 7 ounce can chunk chicken, drained 1/2 cup plain lowfat yogurt 1/2 cup peeled, shredded cucumber 1/4 cup peeled, shredded carrot 2 tbsp. prepared mayonnaise 1/4 tsp. dried dillweed 1/4 tsp. salt 1/8 tsp. pepper 4 medium ripe tomatoes
Directions
Cook pasta in boiling, lightly salted water until just done. Drain pasta and cool under cold running water. Drain pasta again. Stir together chicken, yogurt, cucumber, carrot, mayonnaise, dillweed, salt and pepper in a medium bowl. Add pasta and toss until well mixed. Remove a 1/2 inch section of the core on the bottom of each tomato with a sharp knife. Invert tomatoes onto a cutting board. Cut each tomato into 6 wedges cutting to, but not through bottom. Place tomatoes on plates and gently spread wedges. Fill tomatoes with chicken salad mixture and serve.
Serves 4.
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