Tomato stuffed with tuna or egg salad was a popular dish in the 1960's and 70's. I still like it!
I made this one with chicken salad using thighs, but you can use breasts if you prefer white meat.
Red grapes cut in half
Red bell pepper
Tossed all ingredients in plain yogurt
Start by slicing a small piece off the bottom of a tomato, so that it stands up. Remove the stem core, then slice the tomato to form wedges but don't cut all the way through to the bottom. Spread the wedges out, gently, and fill with salad.
Serve with crackers or pita chips.