This simple but substantial main-course salad gets its goodness from smoky skillet-blackened tomatoes and a dressing prepared right in the pan—maximizing the flavor from the tomatoes. To make this in your truck, you’ll need an inverter with attached surge protector, electric skillet (1500 watts) and cord.
Active Time: 15 minutes
Total Time: 20 minutes
Servings: 6 servings, 1 1/3 cups each
3 cups shredded cooked chicken breast
4 cups broccoli florets
1 1/2 pounds medium tomatoes
2 teaspoons plus 3 tablespoons extra-virgin olive oil, divided
1 teaspoon salt
1 teaspoon freshly ground pepper
1/2 teaspoon chili powder
1/4 cup lemon juice
Preheat the electric skillet to 375°F. Spray the skillet with non-stick cooking spray.
Bring water to a boil (in microwave or hotpot), add broccoli and cook until tender, 3 to 5 minutes. Drain and rinse with cold water until cool.
Meanwhile, core tomatoes and cut in half crosswise. Gently squeeze out seeds and discard. Set the tomatoes cut-side down on paper towels to drain for about 5 minutes.
Brush the cut sides of the tomatoes with 1 teaspoon oil and place cut-side down in the electric skillet. Cook until charred and beginning to soften, 4 to 5 minutes. Brush the tops lightly with another 1 teaspoon oil, turn and cook until the skin is charred, 1 to 2 minutes more. Transfer to a plate to cool. Do not clean the skillet.
Heat the remaining 3 tablespoons oil in the skillet. Stir in salt, pepper and chili powder and cook, stirring constantly, until fragrant, about 45 seconds. Slowly pour in lemon juice (it may splatter), then turn off the skillet. Stir to scrape up any browned bits.
Coarsely chop the tomatoes and combine them in a large bowl with the shredded chicken, broccoli and the pan dressing; toss to coat.
Make ahead tip: Cover and refrigerate for up to 2 days. Add more lemon and salt, if needed, just before serving.
Calories: 231 | Total Fat: 11g | Cholesterol: 60mg