Cool Rotisserie Chicken Heirloom Tomato-Corn Salad Boxes

No-cook summer lunches get a lift from raw sweet corn kernels that stay snappy beside juicy heirloom tomatoes. Shredded rotisserie chicken, basil, and feta pack the salad into grab-and-go boxes with peppery arugula.

Serves 4 · 20 min prep

Estimate for one serving

• 385 cal
• 32g protein
• 18g carbs
• 21g fat
• 4g fiber

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Ingredients

• 3 cups rotisserie chicken breast meat, shredded
• 3 cups heirloom tomatoes, chopped
• 2 cups fresh sweet corn kernels
• 1 cup English cucumber, diced
• 1/2 cup fresh basil leaves, torn
• 1/4 cup red onion, thinly sliced
• 3 tbsp extra-virgin olive oil
• 2 tbsp fresh lemon juice
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 cup crumbled feta cheese
• 4 cups baby arugula

Instructions

1. 1Shred the rotisserie chicken into bite-size pieces and place it in a large mixing bowl, discarding any skin if preferred for a lighter lunch.
2. 2Chop the heirloom tomatoes into generous chunks so they release some juice but still hold shape, then add them to the bowl.
3. 3Slice the kernels from the fresh corn cobs directly into the bowl; the raw kernels stay sweet and snappy for a no-cook midday plate.
4. 4Dice the cucumber and thinly slice the red onion, then fold both into the chicken and vegetables along with the torn basil.
5. 5Drizzle the olive oil and lemon juice over the mixture, then season with salt and pepper.
6. 6Toss everything gently until the chicken is coated and the tomatoes begin to create a light natural dressing.
7. 7Taste and adjust seasoning if needed so the salad tastes bright and balanced before packing.
8. 8Divide the baby arugula among four meal-prep containers or lunch boxes as a bed.
9. 9Spoon the chicken-tomato-corn mixture evenly over the arugula and top each portion with crumbled feta.
10. 10Cover and chill until ready to eat, or serve immediately at room temperature for a hot-weather lunch that skips the stove entirely.