1. Cut ½ inch off top of each tomato. Scoop out pulp. Turn tomatoes upside down on paper towels to drain.
2. In a medium bowl, combine chicken, bell pepper, onion, celery, and cucumber.
3. In a small bowl, whisk together olive oil, essential oils, parsley, mustard, and ranch. Pour over chicken, tossing gently to coat.
4. Line tomatoes with leaf lettuce or spinach leaves. Spoon chicken salad evenly into tomatoes. Refrigerate or serve immediately.
Total Time: 20 minutes