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Chicken, Charred Tomato & Broccoli Salad
Chicken, Charred Tomato & Broccoli Salad
11 Reviews
From: EatingWell Magazine, June/July 2006
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.
- By: Susan Herr EatingWell Recipe Contributor
Ingredients 6 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
- 1½ pounds boneless, skinless chicken breasts, trimmed, or 3 cups shredded cooked chicken breast (skip Step 1)
- 4 cups broccoli florets
- 1½ pounds medium tomatoes
- 2 teaspoons plus 3 tablespoons extra-virgin olive oil, divided
- 1 teaspoon salt
- 1 teaspoon freshly ground pepper
- ½ teaspoon chili powder
- ¼ cup lemon juice
Preparation
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Active
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Ready In
- 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.
- Make Ahead Tip: Cover and refrigerate for up to 2 days. Add more lemon and salt, if needed, just before serving.
- Serving size: 1⅓ cups
- Per serving: 230 calories; 12 g fat(2 g sat); 3 g fiber; 8 g carbohydrates; 24 g protein; 56 mcg folate; 60 mg cholesterol; 3 g sugars; 0 g added sugars; 2,449 IU vitamin A; 64 mg vitamin C; 48 mg calcium; 2 mg iron; 464 mg sodium; 622 mg potassium
- Nutrition Bonus: Vitamin C (107% daily value), Vitamin A (49% dv)
- Carbohydrate Servings: ½
- Exchanges: 1½ vegetable, 3 lean meat, 2 fat
Reviews 11
July 30, 2018
By: Amy Byrd
This is so good! The one thing I did differently was after the tomatoes, I put frozen broccoli in the cast iron skillet with some minced garlic and olive oil to thaw/char the broccoli. Wow, so flavorful. I can’t wait for lunches at work this week! Thank you!
October 19, 2017
By: bex2456
Great recipe! Healthy, easy, and delicious. I would like to know how it makes 6 servings?! Seems more like 3 to me.
September 26, 2013
By: EatingWell User
Incredible and easy
I used a rotisserie chicken and steamed my broccoli so it was pretty fast. Its a great way to use up your home grown tomatoes. I would consider adding some grilled yellow onion but just fantastic as described. I added a little less pepper.
Pros: tons of flavor and super healthy
Cons: maybe takes a bit longer
May 25, 2012
By: EatingWell User
Packed with Flavor
LOVE, LOVE, LOVE this recipe. I have made it 3x now, and learned a few helpful things along the way:
1. Use a rotisserie chicken; no clean up and you have chicken left over for salads or other meals afterward
2. DON'T use a non-stick pan for the tomatoes. I tried this the 2nd time b/c the stainless steel pan was so hard to clean the 1st time, but you don't get all of the good charred bits when using non-stick, and the tomatoes simply don't char well.
3. Steam the broccoli so it's slightly more firm than you would like it. It will continue to soften as it sits to cool, but if it's too soft, it gets mushy and falls apart when you stir the dish up.
This dish is packed with flavor, and so yummy and fresh tasting. And you can't beat a 3-ingredient recipe (assuming you have the lemons, chili powder and olive oil, which to us are staples). This is staying in my pile of favorites!!
Pros: Cheap, makes enough for leftovers, healthy
Cons: messy preparation
July 22, 2011
By: jordanhorowitz
modified to simplify
I used pre-roasted chicken from the supermarket, which I shredded into a bowl. I sauteed the broccoli with a bit of olive oil in a deep skillet until slightly charred and added a package of grape tomatoes until the skins split. Dumped the veg into a bowl with the shredded chicken and used the same skillet to make the dressing. Another night we added some store bought cheese tortellini, which we cooked and added to the salad for carbs and it was excellent.
November 21, 2010
By: EatingWell User
I wasn't too crazy about the recipe. I made it, but the flavors didn't blend well enough for me.
September 06, 2010
By: EatingWell User
Simply delicious!
August 29, 2010
By: EatingWell User
I thought this was a nice, light and healthy dish! I added garlic when boiling the chicken and charring the tomatoes. The garlic was a nice compliment to the lemon. All in all, an easy and fun dish to make!
August 11, 2010
By: EatingWell User
Mine looked nothing like the picture. It was okay but kind of a mess and the flavor was just so so.
