1 rotisserie chicken
2 green onions diced
2 small red peppers diced
½ cup mayonnaise
2 tsp Sriracha sauce
1 clove fresh crushed garlic
Black pepper and salt to taste
1 cup cooked purple rice
4 garden fresh tomatoes medium size
Cook Purple rice according to package directions and set out to cool on a cookie sheet.
Remove skin and bones from chicken and dice.
In a medium size bowl, add all ingredients and gently mix together. You will likely not use the entire rotisserie chicken, simply adjust to your desired amount. (leftovers make great wraps)
Place in the fridge to cool, meanwhile prep your tomatoes.
Slice tops off of the tomatoes, and scoop out flesh. Season inside with salt, pepper, and crushed garlic. Once you have cored and seasoned, turn prepared tomatoes upside down on a cookie sheet to drain.
Fill prepared tomatoes with chicken salad, serve with fresh salad greens on the side.