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.