This salad recipe is definitely healthy and yummy.  You’ll get a tasty and smoky flavor from the charred tomatoes and dressing.

Ingredients:

1 1/2 pounds boneless and skinless chicken breasts, 4 cups broccoli florets, 1 1/2 pounds medium tomatoes, 2 teaspoons plus 3 tablespoons extra-virgin olive oil, salt and pepper to taste, 1/2 teaspoon chili powder, 1/4 cup lemon juice

Procedure:

1. Cook the chicken breasts by simmering them in water for 10 to 12 minutes until chicken is cooked through.  Transfer chicken to a cutting board and shred into bite size pieces.
2. Cook broccoli in boiling water for 3 to 5 minutes.  Drain and rinse with cold water until cool.
3. Core tomatoes and cut in half.  Squeeze out the seeds and discard.  Drain the tomatoes cut side down on paper towels for 5 minutes.
4. Brush tomatoes with oil and cook them in a large heavy skillet over high heat for 6 to 7 minutes until charred and slightly tender on both sides.  Transfer tomatoes to a plate and let cool.
5. To make the dressing: On the same pan, heat the remaining oil over medium heat.  Stir in salt, pepper and chili powder for about 45 seconds with constant stirring. Slowly pour in lemon juice, remove the pan from the heat. Stir to scrape up any browned bits.
6. Roughly chop the tomatoes and combine all ingredients in a large bowl.