Charred Tomato and Chicken Salad -

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Charred Tomato and Chicken Salad

Salad

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

About 20 minutes

About 20 minutes

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.

2Squeeze the seeds out of the tomatoes and place on paper towels to drain for 5 minutes.
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.

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 minute.

5Add lemon juice, take off heat and stir, scraping bottom of pan. Chop tomatoes.
6In a large bowl, toss together tomatoes, chicken, broccoli and dressing and serve.

Serving Size: 1 1/3 cups

Amount Per Serving:

Recipe Category: Salad

Recipe Subcategory: Salads with Poultry

Recipe Ethnicity: N/A

Dietetic Info:

Vegetarian/Allergen Info: Contains Poultry

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

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