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.

Susan Herr
Source: EatingWell Magazine, June/July 2006


Recipe Summary

1 hr


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

230 calories; protein 24.2g; carbohydrates 7.9g; dietary fiber 3g; sugars 3.3g; fat 11.5g; saturated fat 2g; cholesterol 59.5mg; vitamin a iu 2448.7IU; vitamin c 63.6mg; folate 55.6mcg; calcium 47.8mg; iron 1.5mg; magnesium 46.2mg; potassium 621.8mg; sodium 464.5mg; thiamin 0.1mg.

Reviews (4)

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11 Ratings
  • 5 star values: 9
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
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! Read More
Rating: 5 stars
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! Read More
Rating: 5 stars
This is supposed to be a heathy recipe for people with high blood pressure so why does the recipe include one teaspoon of SALT???? Read More
Rating: 5 stars
Great recipe! Healthy easy and delicious. I would like to know how it makes 6 servings?! Seems more like 3 to me. Read More
Rating: 5 stars
Mine looked nothing like the picture. It was okay but kind of a mess and the flavor was just so so. Read More
Rating: 4 stars
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. Read More
Rating: 5 stars
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 Read More
Rating: 5 stars
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 Read More
Rating: 5 stars
Fantastic! Read More