charred tomato chicken salad
  • (3 cups) cooked chicken breast, shredded
  • (4 cups) broccoli florets
  • (1 1/2 lb.) medium tomatoes, cored and halved
  • (2 tsp. plus 3 Tbsp.) extra-virgin olive oil, divided
  • (1 tsp.) salt
  • (1 tsp.) freshly ground pepper
  • (1/2 tsp.) chili powder
  • (1/4 cup) lemon juice



Charred Tomato and Chicken Salad

Pan-seared tomatoes tossed with shredded chicken and blanched broccoli in a warm and spicy citrus dressing.

Preparation Time

About 20 minutes

Cook Time

About 20 minutes


  1. 1 Fill a large pot with cold water and place over High heat. When boiling, add broccoli and cook 3-5 minutes. Drain and place under cold running water until cooled.
  2. 2Squeeze the seeds out of the tomatoes and place on paper towels to drain for 5 minutes.
  3. 3Place a large cast-iron skillet over High heat. Place 2 tsp. oil in a small bowl, use a pastry brush to brush cut sides of tomatoes with oil. Cook 4-5 minutes, until charred.
  4. 4Brush tomatoes with oil, turn and cook another 1-2 minutes. Set aside to cool. Place pan back over medium heat, add 3 Tbsp. oil, salt, pepper and chili powder, stir about a
  5. 5Add lemon juice, take off heat and stir, scraping bottom of pan. Chop tomatoes.
  6. 6In a large bowl, toss together tomatoes, chicken, broccoli and dressing and serve.

Nutritional Information

Serving Size: 1 1/3 cups

Amount Per Serving:

  • Calories 231
  • Total Fat 11 g
  • Total Carbohydrate 8 g
  • Protein 24 g
  • Cholesterol 60 mg
  • Sodium 460 mg
  • Fiber 3 g

Additional Information

Recipe Category: Salad

Recipe Subcategory: Salads with Poultry

Recipe Ethnicity: N/A

Dietetic Info:

  • Glycemic Index:
  • Gluten Free: Yes

Vegetarian/Allergen Info: Contains Poultry

NOTE: Glycemic Index Scale: Low=0-55, Medium=56-69, High=70 or greater.