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A big tomato hollowed out and packed with chicken salad is a vintage low carb lunch move that never went out of style. No bread, no problem.
Cut off the top of each tomato and use a spoon to carefully hollow out the centers, leaving sturdy walls and bottom. Let upside down on paper towel to drain excess juice.
In a medium mixing bowl, combine chopped cooked chicken breast, celery, red onion, and parsley.
Add mayonnaise, Dijon mustard, lemon juice, salt, and black pepper to the bowl. Mix until all ingredients are evenly coated, making sure the salad is well bound but not soggy.
Gently blot the interior of the tomatoes to remove any remaining moisture, which helps prevent sogginess.
Fill each hollowed tomato generously with the chicken salad mixture, mounding it slightly above the rim for an appealing presentation. Serve immediately or refrigerate up to 6 hours.
