You will love these so much, you may never think of eating them any other way!!

To serve 2;

For the tomatoes;

1 firm green tomato slices about 1.5-2 cms thick

Dredge;
1/2 cup of seasoned all purpose flour( salt, pepper, garlic powder)
1/2 cup of cornmeal

1 egg beaten

Dip the tomato slices in the first bowl of flour and shake off the excess.
Dip in the egg and then into the second bowl of cornmeal
Make sure all the tomatoes are coated on both sides.

Heat about 1/4 cup of canola/vegetable oil on high heat for about 2-3 minutes. Fry the tomatoes in the oil for 2-3 minutes on each side till a light golden brown. Drain on paper towels.

Chicken salad;

1/2 cup roasted chicken (or leftover rotisserie/grilled)
1/2 cup of chopped roasted veggies(I used onions, zucchini, peppers, jalapenos, and garlic)
Handful of blueberries roughly chopped
1/4 cup of Lite mayo
2 Tbsp chopped parsley
1 Tbsp of chopped basil
Juice of 1 lemon
Salt and pepper to taste

Fold all the above and let rest in the fridge for atleast 1 hr in the fridge.

Rest about 2 Tbsps of the chicken salad on each tomato slice. Serve with some sriracha mayo sauce(1 Tbsp mayo to 1 Tsp Sriracha)