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1
Season chicken breast with salt and pepper.
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2
Drizzle a few drops of Liquid Smoke over the chicken.
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3
Saute in butter over medium heat until juices are clear; set aside to cool.
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4
Cut the chicken into a small dice and set aside.
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5
Using a sharp knife, make large 1-inch jagged cuts around each Roma tomato lengthwise.
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6
Carefully lift the tops off the tomatoes, scoop out and discard the tomato pulp from both halves, (I use the pulp for pasta or soup), leaving a 1/4-inch-thick shell.
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7
Season each shell with Kosher salt and place the shells, cut side down, on paper towels to drain.
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8
Let stand for 30 minutes, or cover and refrigerate overnight.
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9
You may have to slice a small amount off the bottom of each shell to keep them from tipping on their sides.
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10
In a small bowl, combine cooked chicken, celery, and green onion.
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11
Stir in mayonnaise, lemon zest, lemon juice, freshly cracked black pepper and Kosher salt to taste.
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12
Just before serving, stir in arugula and almonds into the chicken mixture.
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13
Spoon some salad into each tomato shell and arrange on a platter.
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14
Garnish each tomato shell with additional lemon zest, toasted almonds and a chiffonade of arugula and serve.
