No-Cook Rotisserie Chicken Heirloom Tomato Corn Salad Boxes

When summer produce peaks, no-cook salad boxes shine with zero stove time. Shredded rotisserie chicken meets heirloom tomatoes, sweet corn, and a bright lemon-Dijon toss, packed with feta and arugula for easy lunch prep.

Serves 4 · 20 min prep

Estimate for one serving

• 420 cal
• 32g protein
• 18g carbs
• 25g fat
• 4.1g fiber

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Ingredients

• 3 cups rotisserie chicken 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 extra-virgin olive oil
• 3 tbsp fresh lemon juice
• 1 tsp Dijon mustard
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 3/4 cup crumbled feta cheese
• 4 cups baby arugula

Instructions

1. 1Pull the rotisserie chicken into bite-size shreds, discarding skin if preferred, and place it in a large mixing bowl. Add the chopped heirloom tomatoes, sweet corn kernels, and diced cucumber so the vegetables stay crisp and juicy.
2. 2In a small jar or bowl, whisk the olive oil with lemon juice, Dijon mustard, kosher salt, and black pepper until the dressing looks emulsified and slightly thick. Taste and adjust seasoning so it is bright enough to cut through the rich chicken.
3. 3Pour the dressing over the chicken and vegetable mixture and toss gently with tongs until every piece is lightly coated. Fold in the torn basil leaves so they stay fragrant and do not bruise.
4. 4Divide the baby arugula among four meal-prep containers to create a fresh bed that will stay crisp until lunchtime. Spoon equal portions of the dressed chicken-tomato-corn salad over the greens.
5. 5Sprinkle crumbled feta evenly over each box. Seal the containers and refrigerate immediately if packing ahead; the salad keeps well for up to three days.
6. 6When ready to eat, give the box a quick toss so the arugula wilts slightly under the dressing. Serve cold straight from the container or transfer to a plate for a more open presentation.
7. 7If the tomatoes have released extra juice overnight, drain a spoonful before tossing so the greens do not become soggy. Finish with an extra grind of black pepper at the table if desired.
8. 8Pack a small fork and napkin with each box for easy desk or picnic eating. The combination stays satisfying without any reheating on hot late-August days.