Diane Henderiks' Tomatoes Stuffed with Hawaiian Chicken Salad
From the Dietitian in the Kitchen
Before you start, hit the grocery store:
3 3/4lb skinless, boneless chicken breast
14 large tomatoes
2 whole ripe pineapples or 3 â€“ 14oz cans of juice-packed pineapple chunks
1 1/2dozen eggs
17 ounces fresh baby spinach
10ounces lowfat cheddar cheese in block or 2 1/2cups shredded
1pound whole wheat penne pasta
Chicken or vegetable broth; low sodium
Herbs; fresh or dried
Red wine vinegar
Soy sauce; low sodium
Slice top 1/2 inch from each tomato and scoop out pulp. Place tomatoes on paper towels, upside down to drain while you make the stuffing. Preheat the grill to high and lightly oil the grates. Grill chicken for 8 minutes on each side for 8 minutes or until juices run clear. Remove from heat, cool and dice (you should have about 3 cups). In a medium bowl, combine chicken, pineapple and chopped spinach.
In a small bowl make the dressing. Whisk together oil, mustard, vinegar and thyme. Season to taste with salt and pepper. Pour 3/4 of dressing over chicken mixture and toss gently. Using a large kitchen spoon, fill each tomato with approximately 1 and 1/3C of chicken mixture. Place 1C of spinach leaves on each of 4 dinner plates: drizzle each portion with the remaining dressing. Place a stuffed tomato on top of each spinach salad and serve.