Chicken Salad & Brown Sugar Bacon Stuffed Tomatoes
Chicken Salad & Brown Sugar Bacon Stuffed Tomatoes
Tomatoes here are structural, not garnish. Fresh, hollowed-out, and firm enough to hold a full scoop of filling, it’s the vessel and part of the dish. Rotisserie chicken, crunchy celery, toasted pistachios, and a creamy mayo bind, all packed into that shell. But the bacon is what separates this from any standard chicken salad.
No oven, no heat, peak-season tomatoes. Exactly what our summer grilling recipes are built around.
Kinder’s Brown Sugar Rub turns a basic strip of thick-cut bacon into something with a caramelized, chili-kissed crust. It goes in the oven on a foil-lined sheet, crisps up in 15–20 minutes, and comes out with a deep, lacquered color. Half gets folded into the chicken salad. The rest gets reserved for the top, so every stuffed tomato gets that crunch right on the surface when you plate it.
The filling comes together in one bowl. No cooking beyond the bacon. Stir the chicken, celery, pistachios, and mayo until well coated, then fold in the chopped bacon. Pistachios add a toasted bite that cuts through the creaminess. Celery keeps it clean and light.
Hollow out the tomatoes while the bacon bakes, a sharp paring knife and a small spoon handle it. Leave a sturdy wall so the shell holds shape when you fill it. Scoop generously. Top with the reserved bacon, scallions, and a crack of black pepper.
This fits a weeknight dinner plate or the center of a summer spread. Either way, the bacon is the move.
Flavor First.
Chicken Salad & Brown Sugar Bacon Stuffed Tomatoes
Ingredients
Equipment
Method
- Preheat the oven to 400°F.
- In a small mixing bowl, combine 2 tbsp. of Kinder’s Brown Sugar Rub with the bacon seasoning blend.
- Arrange bacon on a foil-lined baking sheet and coat one side of each strip evenly with the rub mixture.
- Bake bacon for 15 to 20 minutes or until golden-brown and crispy. Remove and transfer to a plate lined with paper towels to drain.
- Meanwhile, in a large bowl, combine chicken, celery, pistachios, and mayonnaise. Stir thoroughly until well coated.
- Cut bacon into small pieces and set aside 2 tbsp. for garnish. Combine and stir remaining bacon into the chicken mixture.
- Cut the tops off the tomatoes and scoop insides out with a spoon, leaving a sturdy shell.
- Scoop chicken mixture generously into each tomato.
- Top with reserved bacon pieces, scallions, and dust with black pepper. Serve immediately or chill until ready to serve.
Nutrition
Notes
- Rub the bacon evenly — Coat one side of each strip with Kinder’s Brown Sugar Rub, pressing lightly so it adheres. Too thick and it burns before the bacon crisps. A thin, even layer gets you the caramelized crust.
- Let the bacon drain — Transfer cooked strips to a paper towel-lined plate and let them sit two minutes before chopping. This keeps the pieces crunchy when folded into the salad.
- Drain the tomatoes cut-side down — After coring, flip each tomato and set it on a paper towel for 2–3 minutes. This pulls out excess water and keeps the shell from getting soggy under the filling.
- Assemble at the last minute — The chicken salad holds in the fridge for up to 3 days. The stuffed tomatoes are best right after filling — the bacon is crispest then, and the shell hasn’t had time to soften.
- Pistachio tip — Roasted, salted pistachios bring more crunch and naturally season the salad. If using unsalted, taste the filling before serving and adjust salt accordingly.
- Kinder’s amount — Step 2 calls for 2 tbsp. of rub for 8 strips. That’s the right ratio for even coverage without overpowering. Scale it proportionally if you’re making a larger batch.
- Set these on a bed of arugula — the peppery leaves hold up under the tomato and add color to the plate. The juices that run off make their own light dressing. No extra work needed.
- For a fuller meal, serve alongside crusty bread or flatbread — something to catch the filling that spills. A glass of crisp white wine or a cold lager sits well against the sweet-salty bacon.
- On a summer entertaining spread, these pull real weight. Arrange on a platter with sliced stone fruit, sharp cheese, and crackers, and you’ve got a proper table without turning on a second burner.
- Keep the chicken salad in an airtight container in the refrigerator for up to 3 days. Store it separately from the tomatoes — assembled stuffed tomatoes go soft within a few hours as the tomato walls release water into the filling.
- If you’re prepping ahead, hollow out the tomatoes and store them covered in the fridge. Fill them within 30 minutes of serving for the best texture and crispest bacon.
- Skip the freezer entirely. The tomato texture breaks down, and the mayo-based dressing separates when frozen and thawed.
Tried this recipe?
Let us know how it was!Frequently Asked Questions
Can I make chicken salad stuffed tomatoes ahead of time?
Yes. The chicken salad keeps in the fridge for up to 3 days. Hollow out the tomatoes a few hours ahead, but fill them within 30 minutes of serving, that’s how you keep the shell firm and the bacon crunchy.
What can I substitute for Kinder’s Brown Sugar Rub?
Combine 1/4 cup brown sugar with 2 tsp. chili powder. You get the caramelized sweetness and a little heat. The Kinder’s rub has more depth, but the swap works.
How do I core tomatoes without cracking the shell?
Use a sharp paring knife to cut a cone around the stem, then scoop the interior with a small spoon or melon baller. Work from center outward, leave at least 1/4 inch of wall, and let the tomatoes drain cut-side down for a few minutes before filling.
Can I use canned chicken instead of rotisserie?
Rotisserie gives you better texture, the meat holds its shape and has more seasoning built in. Canned chicken works in a pinch, but drain and pat it dry first or the salad turns watery.
What’s the best type of tomato for this recipe?
Medium beefsteak or vine-ripened tomatoes. They need enough interior space for a full scoop and walls sturdy enough to hold their shape. Heirloom varieties work if the walls are thick. Cherry tomatoes are too small.
How many people does this serve?
Eight stuffed tomatoes from 1 lb. rotisserie chicken and 8 bacon strips, about 4 servings as a main or 8 as a starter. The filling yields roughly 3–4 cups, enough to generously fill each tomato.
More like this: Chicken Recipes · Kinder’s Recipes
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