Quick Chicken Salad Stuffed Tomatoes

1 stalk celery, chopped
1 (12 oz) can chunk chicken breast, drained
1/2 cup walnuts, chopped
1/2 cup mayonnaise, reduced-fat or regular
1/2 cup shredded sharp cheddar cheese
1 teaspoon onion powder
6 large, ripe, unpeeled tomatoes (3/4 to 1 pound each)
Salt and black pepper to taste

Place chopped celery in a 3-quart or larger bowl.
Chop chicken into bite-size pieces and add to
the bowl. Add the walnuts, mayonnaise, cheddar
cheese and onion powder to bowl. Stir well until
combined.

Cut a 1/4 inch thick slice off the top (stem end) of each
tomato. Through the sliced top of the tomato, scoop
out the core and flesh to make a hollow bowl,
leaving the wall of the tomato intact. Scooped out
tomato flesh may be chopped up and mixed into the
chicken salad if deired. Lightly salt and pepper the
interior of each hollow tomato.

Fill each tomato with about 1/2 cup of the chicken
mixture.

Chicken salad tomatoes may be served immediately,
chilled, broiled or baked.

If broiled or baked is desired, place the tomatoes
on two pie plates, under broiler and cook
3 to 5 minutes our until the chicken salad just browns
on top and tomato is warm.

Or bake at 350 degrees for 25 to 30 minutes, or
until the chicken salad is warm throughout.

Serves 6