Wednesday, August 15, 2012

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.

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

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.

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