Preparation time: 50 min
Cooking time: 50 min
1.5lbs boneless, skinless chicken breasts, or 3c cooked chicken breast
4c broccoli florets
1.5lbs medium tomatoes (I used smaller Campari -- worked fine, just more work involved)
2t plus 3T extra-virgin olive oil, divided
1t freshly ground pepper
.5t chili powder
.25c lemon juice
Poach the chicken if it's not already cooked: Add to skillet or saucepan with enough water to cover; simmer over high heat. Cover, reduce heat and simmer gently 10-12 minutes until cooked through. Cool on a cutting board and cut or shred into small pieces, then transfer to large salad bowl.
Boil a large pot of water, add broccoli and cook 3-5 minutes until tender. Drain and rinse/cool with cold water. Add to salad bowl.
Core tomatoes and cut in half crosswise, then gently squeeze out most of the seeds. Drain cut side down on paper towels for a few minutes. Brush cut sides with 1t of the oil and place cut-side down in a very hot large heavy (cast-iron's good) skillet over high heat. Cook 4-5 minutes until charred and starting to soften; brush tops with other 1t oil, turn, and cook another 1-2 minutes until skin chars. Move to cutting board to cool.
Heat 3T oil in the same (uncleaned!) pan over medium heat. Add salt, pepper and chili powder and stir constantly until fragrant, about 45 seconds. Slowly add lemon juice, then remove pan from heat. Stir to scrape up browned bits.
Chop tomatoes and add to salad bowl; pour in the pan dressing and toss.
This keeps in the fridge for a couple of days. Original recipe says to add more lemon and salt for later servings, but we didn't find either to be necessary.