No-Cook Rotisserie Chicken Heirloom Tomato Corn Boards

These no-cook lunch boards celebrate peak summer produce without turning on the stove. Shredded rotisserie chicken anchors juicy heirloom tomato wedges and sweet corn for a colorful, scoopable plate ready in minutes.

Serves 4 · 15 min prep

Estimate for one serving

• 485 cal
• 38g protein
• 28g carbs
• 24g fat
• 5g fiber

Every recipe here is free to read.

Ingredients

• 3 cups rotisserie chicken meat, shredded
• 1.5 lb heirloom tomatoes, thick wedges
• 2 cups fresh sweet corn kernels
• 1 English cucumber, sliced
• 1 cup fresh basil leaves
• 8 oz fresh mozzarella pearls
• 3 Tbsp extra-virgin olive oil
• 2 Tbsp fresh lemon juice
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 Tbsp chili crisp
• 8 crusty baguette slices

Instructions

1. 1Pull the rotisserie chicken into large bite-size shreds and arrange it down the center of four large plates or shallow boards.
2. 2Scatter the heirloom tomato wedges the chicken so the colorful slices show clearly.
3. 3Pile the fresh sweet corn kernels in small mounds beside the tomatoes for easy scooping.
4. 4Tuck cucumber slices and mozzarella pearls into the open spaces so every board looks abundant.
5. 5Tear the basil leaves roughly and sprinkle them over the chicken and tomatoes.
6. 6Whisk the olive oil with lemon juice, salt, and pepper in a small bowl until lightly emulsified.
7. 7Drizzle the dressing evenly over the chicken, tomatoes, and corn so everything glistens.
8. 8Dot each board with chili crisp for heat and crunch, then nestle two baguette slices along the edge.
9. 9Let the boards sit two minutes so the juices mingle, then serve immediately with forks and knives.
10. 10For meal-prep, pack components separately and assemble at the office just before eating.