Chicken, Charred Tomato and Broccoli Salad

Chicken, Charred Tomato and Broccoli Salad (Adapted from Eating Well)

24 ounces boneless, skinless chicken breasts
4 cups broccoli florets
24 ounces medium tomatoes
3 tablespoons plus 2 teaspoons extra-virgin olive oil, divided
1 teaspoon salt
1 teaspoon freshly ground pepper
1/2 teaspoon chili powder
1/4 cup freshly squeezed lemon juice

In a large saucepan, add chicken and enough water to cover. Heat over high until simmering (not boiling) - cover, reduce heat and simmer gently about 10 to 12 minutes or until done. Remove and let cool until it is easy to handle. Shred into 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.

Remove the core from the tomatoes and cut in half crosswise. To remove the seeds, gently squeeze the halved tomatoes. Set the tomatoes cut-side down on paper towels to drain for about 5 minutes.

Heat a large skillet over high heat until quite hot. Brush the cut sides of the tomatoes with 1 teaspoon oil and place cut-side down in the pan. Cook until charred and beginning to soften, 4 to 5 minutes. With another 1 teaspoon oil, brush the tops of the tomatoes lightly. Turn and cook until the skin is charred, 1 to 2 minutes more. Remove tomatoes to a plate - and place the pan back over medium heat (without wiping it out)

Place the remaining 3 tablespoons oil in the pan. Stir in salt, pepper and chili powder and cook, stirring constantly, for about 45 seconds. This part can get messy, so be careful - slowly pour in lemon juice (watch for splatter) and then remove the pan from the heat. With a wooden spoon, scrape up any leftover browned bits stuck on the bottom.

Coarsely chop the tomatoes and combine them in a large bowl with the shredded chicken, broccoli and the pan dressing - gently toss to coat.