Chicken, Charred Tomato & Broccoli Salad

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Why recepie famous for?

High-Blood-Pressure-Diet 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.

Ingredients



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, divided1 teaspoon
salt 1 teaspoon freshly ground pepper
½ teaspoon chili powder
¼ cup lemon juice

Instructions

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.

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