> 4 large tomatoes
> 1 1/2 cups arugula
> 3/4 cup Italian-seasoned croutons
> 2 cups shredded rotisserie chicken
> 1/4 cup light mayonnaise
> 1 tbsp lemon juice
> 1/2 tsp garlic powder
> 1 tbsp chopped fresh chives
Cut thin slices off tops of the tomatoes. With small spoon, scoop out insides, leaving walls intact. Season tomato cavities with salt and pepper. Divide arugula among cavities of tomatoes.
In a medium bowl, combine the chicken, mayonnaise, lemon juice, and garlic powder. Season with salt and pepper.
In a food processor, pulse the croutons until fine crumbs form. Divide the chicken salad among the tomatoes, stuffing into cavities. Top with croutons and chives.
Save the scooped-out tomato and purée into vinaigrettes and dressings.