This deliciously light and fresh supper is sure to hit the spot on a hot summer night—which happens to be right in the middle of tomato season. This easy recipe calls for just a handful ingredients and doesn’t require you to heat up the kitchen, thanks to the rotisserie chicken. Serve these stuffed tomatoes with crusty bread and mixed greens for a refreshingly light and simple meal.
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.
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