Inspired by Big Mama’s Old Black Pot Recipes by Ethel Rayson Dixon
Looking for a refreshing Southern chicken salad with a unique presentation? This classic recipe combines tender cooked chicken, juicy tomatoes, crisp cucumber, and crunchy nuts in a creamy mayonnaise dressing. Served inside hollowed-out tomato shells and nestled on a bed of fresh lettuce, it’s perfect for luncheons, brunches, or warm-weather gatherings.
Ingredients
- 5 tomatoes
- 1/2 cup cucumber (diced)
- 1-1/2 cups chicken (cooked)
- 1/4 cup nuts
- 2 Tablespoons mayonnaise
- salt and pepper to taste
Instructions
- Bring a pot of water to a boil and briefly blanch the tomatoes until the skins loosen.
- Transfer the tomatoes to ice water, then peel and chill them completely.
- Carefully scoop out the tomato pulp, reserving the tomato shells for serving.
- In a mixing bowl, combine the cooked chicken, diced cucumber, tomato pulp, chopped nuts, and mayonnaise.
- Season the mixture with salt and pepper, then stir until everything is evenly coated.
- Spoon the chicken salad into the chilled tomato shells.
- Arrange the filled tomatoes on a bed of fresh lettuce or your favorite leafy greens and serve cold.
Serves 5
Closing Summary / Pro Tips
- Chill the tomatoes before filling for the best presentation.
- Toast the nuts lightly for added flavor and crunch.
- Serve with crackers, croissants, or buttery rolls for a complete meal.
- This chicken salad can be prepared several hours in advance and refrigerated until serving.
- Garnish with fresh parsley or paprika for an attractive finishing touch.
About the Creator
Ethel Rayson Dixon, a Louisiana native, shares recipes inspired by generations of Southern home cooking. Her cookbook highlights comforting dishes rooted in Black culinary traditions and celebrates the warmth of homemade meals prepared with simple ingredients and care.
Ethel Rayson Dixon | Big Mama’s Old Black Pot Recipes
Where to Find This Recipe
This recipe is adapted from Big Mama’s Old Black Pot Recipes by Ethel Rayson Dixon.
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