Charred Tomato & Broccoli with Chicken Salad
Submitted by happyzhangbo
Smoky charred tomatoes meet tender poached chicken and crisp broccoli in a bright lemon dressing with a kick of chili, creating a protein-packed salad that’s light yet satisfying.
YIELD
6 servingsPREP
25 minCOOK
30 minREADY
65 minCharring tomatoes in a screaming-hot cast-iron skillet transforms them into sweet, smoky flavor bombs that make this chicken salad anything but ordinary.
The pan dressing pulls up all those caramelized bits for a sauce that clings to every piece of broccoli and shredded chicken.
This is meal prep magic: make a batch on Sunday and you’ve got lunch sorted for the week.
Pro Tips
- Use a cast-iron skillet if possible for the best char on the tomatoes
- Don’t skip draining the tomato seeds or the salad will be watery
- Shred the chicken while it’s still warm for easier, cleaner shreds
- The pan dressing creates depth by deglazing all those flavorful browned bits
- Serve over mixed greens or stuff into pitas for a portable lunch
Ingredients
boneless, skinless and trimmed, or 3 cups shredded cooked chicken breast (skip Step 1)
Directions
Put 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.
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