Chicken, Charred Tomato & Broccoli Salad

  • Active Time 40m
  • Total Time 1h

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.

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

directions

Place the chicken in a skillet or saucepan and add enough water to cover; bring to a simmer over high heat. Cover, reduce the 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 the broccoli and cook until tender, 3 to 5 minutes. Drain and rinse with cold water until cool.

Meanwhile, core the 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 the salt, pepper and chili powder and cook, stirring constantly, until fragrant, about 45 seconds. Slowly pour in the 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 Publisher. All rights reserved.

RecID 8979

nutrition information per serving

231 calories; 11g total fat; 2g total saturated fat; 60mg cholesterol; 460mg sodium; 8g carbohydrates; 3g fiber; 24g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

Recommended Items for You

Follow Cooking.com

Sign Up for Cooking.com Email

Get an instant coupon for 10% off your next order plus the latest recipes, exculsive offers, and more straight to your inbox.