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1. The top 1/2 inch section should be cut off each tomato.
2. Remove the pulp with a small spoon, or squeeze gently.
3. Let the tomatoes drain upside down on paper towels.
4. Mix together the chicken, corn, bell pepper and onion in a medium bowl.
5. Combine the olive oil, lemon juice, parsley, Dijon mustard, mayonnaise, pepper and salt in a small bowl.
6. Pour the mixture over the chicken and toss gently to coat.
7. Place a lettuce or spinach leaf in the center of the tomatoes and spoon an even amount of the chicken salad into the center.
8. Serve immediately and enjoy.
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