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Chicken and Asparagus Salad in Tomatoes

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Description Edit

Makes 6 servings.

Ingredients Edit

Directions Edit

  1. Measure rice, chicken, celery and asparagus into bowl. Season with pepper and salt.
  2. Stir in mayonnaise mixed with curry. Chill.
  3. Turn tomatoes, stem end down. Cut each one, not quite through to the stem end, into 6 equal sections. Spread sections apart.
  4. Season lightly with salt and pepper and fill with rice mixture.
  5. Serve on crisp greens, if desired.

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