Ingredients
The following ingredients have 6 Servings
- 1/4 cup light mayonnaise
- 1/4 cup Greek yogurt
- 1 tbsp Dijon mustard
- 2 tbsp dry ranch seasoning
- 1 1/2-2 cups chopped rotisserie chicken
- 1/3 cup crisp cooked bacon, crumbled
- 1 tbsp finely sliced green onions
- 6 medium-large vine-ripened tomatoes
Instruction
- To a large mixing bowl, add the mayo, yogurt, mustard, and ranch. Stir everything together until evenly incorporated.
- Add in the chicken, bacon, and onions. Toss until everything's coated and evenly incorporated.
- Refrigerate 1-2 hours, or up to overnight.
- Use a small paring knife and carefully slice off the top of each tomato. Use the paring knife to hollow out the tomato, remove the seeds and excess pulp. Be careful not to pierce through the skin of the tomato.
- Stuff the tomatoes with the chicken salad until it's all gone. Serve immediately.
