Chicken, Charred Tomato, & Broccoli Salad

This recipe was actually pretty challenging for me because there was a lot going on all at once.  Not to mention, the kitchen was a mess & I hate cooking in a messy kitchen.  It couldnt be helped & I plowed on.  Regardless, this is one of my lunch dishes for the week & Eating Well has not disappointed me.

Recipe from Eating Well.
Yields 6 servings.
231 calories per serving.

INGREDIENTS

1.5 lbs boneless, skinless chicken breasts

4 c broccoli florets

1.5 lbs medium tomatoes

2 tsp plus 3 tbsp olive oil, divided

1 tsp salt

1 tsp black pepper

1/2 tsp chili powder

1/4 c lemon juice

DIRECTIONS

Place chicken in a skillet & add enough water to cover.

Bring to a simmer over high heat.

Cover, reduce heat, & simmer for 11 minutes.

Transfer to a cutting board.

When cool enough to handle, shred into bite-sized pieces.

Bring a large pot of water to boil.

Add broccoli & cook until tender, about 5 minutes.

Drain & rinse with cold water.

Meanwhile, core tomatoes & cut in half cross-wise.

Gently squeeze out the seeds & discard.

Set tomatoes cut-side down on paper towels to drain for 5 minutes.

Place a skillet over high heat until very hot.

Brush the cut sides of the tomatoes with 1 tsp oil & place cut-side down in the pan.

Cook until charred & beginning to soften, about 5 minutes,

Brush the tops with another tsp oil; turn & cook until charred, about 2 minutes.

Transfer to a plate to cool.

Dont clean skillet & heat the remaining 3 tbsp oil in pan over medium-high heat.

Stir in salt, pepper, & chili powder & remove skillet from heat.

Coarsely chop tomatoes & combine them with shredded chicken & broccoli.

Pour dressing over top & toss to coat.