No-Cook Rotisserie Chicken Heirloom Tomato Corn Chopped Salad

Chopped salads thrived as a quick American lunch staple, built for busy tables and peak produce. This no-cook version folds shredded rotisserie chicken with juicy heirloom tomatoes and sweet raw corn for a bright, meal-prep-ready bowl.

Serves 4 · 20 min prep

Estimate for one serving

• 385 cal
• 28g protein
• 18g carbs
• 23g fat
• 6g fiber

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Ingredients

• 3 cups rotisserie chicken meat, shredded
• 3 cups heirloom tomatoes, diced
• 2 cups fresh sweet corn kernels
• 1 cup English cucumber, diced
• 1 large avocado, diced
• 1/2 cup fresh basil leaves, torn
• 1/4 cup red onion, finely diced
• 1/2 cup feta cheese, crumbled
• 3 Tbsp extra-virgin olive oil
• 2 Tbsp fresh lime juice
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp chili powder

Instructions

1. 1Shred the rotisserie chicken into bite-size pieces, discarding skin if preferred, and place it in a large mixing bowl.
2. 2Dice the heirloom tomatoes and cucumber into even half-inch pieces so every forkful stays balanced and juicy.
3. 3Slice the kernels from the fresh corn cobs straight into the bowl; raw peak-season corn stays crisp and sweet without any heat.
4. 4Add the diced avocado, torn basil, and finely diced red onion to the chicken and vegetables.
5. 5In a small jar or bowl whisk the olive oil, lime juice, salt, pepper, and chili powder until emulsified.
6. 6Pour the dressing over the salad and toss gently with two large spoons so the avocado stays intact and everything is lightly coated.
7. 7Fold in the crumbled feta at the very end to keep the cheese from breaking down.
8. 8Taste and adjust seasoning with an extra pinch of salt or squeeze of lime if the tomatoes are especially sweet.
9. 9Divide into four meal-prep containers or serve immediately in shallow bowls for a cool midday plate.
10. 10If packing for work, keep a few extra basil leaves separate and add just before eating so they stay bright.