Tasty Tuesday: Stuffed Tomatoes with Herbed Chicken and Orzo Salad.

I made this for dinner last night and it was very light, yet filling. Cameron even liked it! Had a lot of the orzo chicken salad leftover, too, so we'll be eating that for lunch! Enjoy!

Stuffed Tomatoes with Herbed Chicken and Orzo Salad

Photo and recipe found here.

Ingredients
3-4 medium to large tomatoes (Beefsteak, heirloom, Shady Lady, etc. all work)
1 c cooked orzo
1 c cooked chicken, cut into bite-size cubes
1/4 c finely chopped herbs of your choice (any combo of parsley, cilantro, basil, chives will be lovely)
1/4 c finely chopped scallions
1/2 c vinaigrette (recipe to follow) or bottled vinaigrette dressing of your choice

Simple Vinaigrette
1/4 c olive oil
1/3 c white wine vinegar
2 cloves of garlic, minced
Salt & pepper to taste

1. If you’re making the vinaigrette, whisk together the last four ingredients in a bowl until mixed thoroughly. Set aside.

2. In a separate bowl, combine the orzo, cubed chicken, chopped herbs & scallions and mix well. Pour the dressing over the salad and toss until well combined. Cover and refrigerate for about 10-15 minutes, to allow the flavors to meld together.

3. In the meantime, slice off the top of each tomato (about 1″-1.5″ should suffice). Using a spoon, carefully scoop out the flesh, seed pockets and juice, making sure not to break the sides of the tomato. (If the tomato innards are being uncooperative, feel free to use a knife to help you loosen it out. Just be careful not to cut through the sides.) Spoon generous amounts of the chicken & orzo salad into each tomato, top with extra chopped cilantro or basil, and enjoy!