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Chicken, Charred Tomato & Broccoli Salad

Source: © EatingWell Magazine
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Rating: 4.5   Reviews: 3 See Reviews
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Active Time:  40 Minutes
Total Time:  1 Hour
  6 servings, 1 1/3 cups each
This simple but substantial main-course salad gets its goodness from smoky skillet-blackened tomatoes and a dressing prepared right in the pan—maximizing all the flavor from the tomatoes.

Make Ahead Tip: Cover and refrigerate for up to 2 days. Add more lemon and salt, if needed, just before serving.
RECIPE INGREDIENTS
1 1/2 pounds  boneless, skinless chicken breasts, trimmed, or 3 cups shredded cooked chicken breast (skip Step 1)
4 cups  broccoli florets
1 1/2 pounds  medium tomatoes
2 teaspoons plus 3 tablespoons  extra-virgin olive oil, divided
1 teaspoon  salt
1 teaspoon  freshly ground pepper
1/2 teaspoon  chili powder
1/4 cup  lemon juice
Chicken, Charred Tomato & Broccoli Salad Recipe at Cooking.com
DIRECTIONS
Place chicken in a skillet or saucepan and add enough water to cover; bring to a simmer over high heat. Cover, reduce heat and simmer gently until the chicken is cooked through and no longer pink in the middle, 10 to 12 minutes. Transfer to a cutting board. When cool enough to handle, shred with two forks into bite-size pieces.


Bring a large pot of water to a boil, add broccoli and cook until tender, 3 to 5 minutes. Drain and rinse with cold water until cool.


Meanwhile, core tomatoes and cut in half crosswise. Gently squeeze out seeds and discard. Set the tomatoes cut-side down on paper towels to drain for about 5 minutes.


Place a large heavy skillet, such as cast-iron, over high heat until very hot. Brush the cut sides of the tomatoes with 1 teaspoon oil and place cut-side down in the pan. Cook until charred and beginning to soften, 4 to 5 minutes. Brush the tops lightly with another 1 teaspoon oil, turn and cook until the skin is charred, 1 to 2 minutes more. Transfer to a plate to cool. Do not clean the pan.


Heat the remaining 3 tablespoons oil in the pan over medium heat. Stir in salt, pepper and chili powder and cook, stirring constantly, until fragrant, about 45 seconds. Slowly pour in lemon juice (it may splatter), then remove the pan from the heat. Stir to scrape up any browned bits.


Coarsely chop the tomatoes and combine them in a large bowl with the shredded chicken, broccoli and the pan dressing; toss to coat.


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Picnic Perfect: Chicken Salads
 Healthy One-Dish: Meals with Broccoli
Nutrition Facts per Serving
Yield:   6 servings, 1 1/3 cups each
Calories: 231
Fat. Total: 11g
Protein: 24g
Carbohydrates, Total: 8g
Fat, Saturated: 2g
Fiber: 3g
Cholesterol: 60mg
Sodium: 460mg
% Cal. from Fat: 43%
Spotlight Recipe Review See all 3 reviews »

Rating: 5
by: Harriet Reviewed: 06/17/2010
Deliciously unusual recipe
This is a recipe I'll make time and again. The charred tomatoes impart a unique flavor. The iron skillet for charring the tomatoes is a must; any other pan would be utterly ruined. I diced the chicken instead of shredding it. I used both beefsteak and plum tomatoes and will use only plum in future. I added another 50% of the amount of sauce called for in the recipe, and increased the amount of chili powder. Colorful presentation!
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