No-Cook Rotisserie Chicken Heirloom Tomato Corn Plates

Peak-season summer plates skip the stove entirely, leaning on sweet raw corn and juicy heirloom tomatoes at their best. Shredded rotisserie chicken, mozzarella pearls, and basil finish the no-cook lunch with bright olive oil and balsamic glaze.

Serves 4 · 15 min prep

Estimate for one serving

• 420 cal
• 34g protein
• 18g carbs
• 24g fat
• 4g fiber

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Ingredients

• 3 cups rotisserie chicken meat, shredded
• 1.5 lb heirloom tomatoes, wedged
• 2 cups fresh sweet corn kernels
• 8 oz fresh mozzarella pearls
• 1 cup fresh basil leaves
• 3 tbsp extra-virgin olive oil
• 2 tbsp balsamic glaze
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 4 cups baby arugula
• 1 lemon

Instructions

1. 1Shred the rotisserie chicken into bite-size pieces and discard any skin if preferred for a lighter plate. Arrange the arugula as a base on four lunch plates or meal-prep containers.
2. 2Scatter the shredded chicken evenly over the greens so each serving gets a solid protein portion. Nestle the heirloom tomato wedges the chicken for color and juiciness.
3. 3Scatter the raw sweet corn kernels over the plates; their natural sweetness needs no cooking when corn is peak-season fresh. Add the mozzarella pearls in small clusters so they stay cool and creamy.
4. 4Tear the basil leaves by hand and sprinkle them generously across each plate for fragrance. Drizzle the olive oil evenly, then finish with a thin zigzag of balsamic glaze.
5. 5Season everything lightly with salt and pepper, then squeeze fresh lemon juice over the top just before sealing or serving. Chill the plates up to 4 hours if packing for work; the flavors meld without wilting if the tomatoes stay whole until the last minute.
6. 6Taste one bite of tomato and corn together and adjust salt if needed. Serve cold or at cool room temperature with a fork and knife for a satisfying midday meal that skips the stove entirely.