6 medium tomatoes

2 cups cooked chicken

2 ounce jar sliced pimientos drained

1/4 cup frozen peas thawed

1/4 cup light smoked chipotle mayonnaise

Cut top 1/3 off of tomatoes, reserve tops and hollow out tomatoes. In bowl, combine chicken, pimientos, peas and mayonnaise.

Spoon 1/4 cup chicken mixture into each tomato shell. Replace tops. Serves 6.

Jolene Benoit, New Iberia