The other day Kerry and I went to Costco. It was so cold in there, I went to the rotisserie chicken display and just stood there warming my hands and body. Then I thought, $4.99 for a roasted chicken? Heck, this is dinner.
A whole roast is a lot food for Kerry and me, so I’m always wondering what to do with left over rotisserie chicken and I often end up making chicken salad for sandwiches the next day. But to kick it up a notch, this time I left out the pickle relish I usually use and substituted it with some pesto for a bit of nuttiness. It tasted pretty good, but it needed more revamping, so I added some cream cheese. A touch of creaminess with a hint of cheese did the trick. A sprinkle of toasted almond slivers added a wee bit more nutty flavor and that was it.
This would be delicious in a sandwich or on crackers, but I thought I would continue with the salad route and used Roma tomatoes as a boat. I found some really small Romas at the market that were the size of eggs. Perfect for appetizers. Cut in half, they fit perfectly in my deviled egg plate. How great is that?
When I served them to my testers for a thumbs up or thumbs down, I didn’t tell them how I changed the chicken salad. They could taste the pesto and liked it, but the cream cheese was a real surprise. Well, since I’m sharing this on my blog, you know it got a thumbs up. Give it a try!
- 7 small Roma tomatoes
- 1½ cups of diced chicken
- 6 T mayo
- 3 T cream cheese, softened
- 2½ tsp pesto (from a jar)
- 2 tsp chopped chives for garnish
- Almond slivers for garnish
Cut the tomatoes in half length-wise. Scoop out the seeds and pulp. Set aside.
Mix the mayo with the softened cream cheese until well blended. Add the pesto. Toss in the chicken.
Fill the tomato boats with the chicken salad. Garnish with chives and almond slivers.