Chicken, Charred Tomato, and Broccoli Salad
(from fearama’s recipe box)
Prep time: 20 minutes
Cook time: 40 minutes
Serves 2 people
Categories: Gluten-Free, Salad
Ingredients
- 1 cup shredded cooked chicken breast
- 2 cups broccoli florets
- 1/2 pounds medium tomatoes
- 1 teaspoons plus 1 tablespoons extra-virgin olive oil, divided
- 1/3 teaspoon salt
- 1/3 teaspoon freshly ground pepper
- 1/6 teaspoon chili powder
- 1/16 cup lemon juice
Directions
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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.
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Bring a large pot of water to a boil, add broccoli and cook until tender, 3 to 5 minutes.
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Drain and rinse with cold water until cool.
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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.
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Place a large heavy skillet, such as cast-iron, over high heat until very hot.
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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.
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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.
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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.
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Slowly pour in lemon juice (it may splatter), then remove the pan from the heat. Stir to scrape up any browned bits.
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Coarsely chop the tomatoes and combine them in a large bowl with the shredded chicken, broccoli and the pan dressing; toss to coat