No-Cook Rotisserie Chicken Heirloom Tomato Corn Lunch Boxes

Peak-summer lunch boxes skip the stove and lean on shredded rotisserie chicken with juicy heirloom tomatoes and sweet corn. A bright lemon-olive oil toss with basil and feta packs clean, ready-to-go flavor for busy days.

Serves 4 · 20 min prep

Estimate for one serving

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

Every recipe here is free to read.

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

Instructions

1. 1Shred the rotisserie chicken into bite-size pieces and place in a large mixing bowl, discarding any skin if preferred for a lighter lunch.
2. 2Add the chopped heirloom tomatoes, fresh sweet corn kernels, diced cucumber, and torn basil to the chicken.
3. 3Drizzle the olive oil and lemon juice over the mixture, then sprinkle with salt and pepper.
4. 4Toss gently until everything is evenly coated and the tomatoes begin to release a little juice.
5. 5Taste and adjust seasoning if needed so the bright tomato and corn flavors stand out.
6. 6Divide the baby arugula among four meal-prep containers as a base layer.
7. 7Spoon the chicken-tomato-corn mixture over the arugula and top each portion with crumbled feta.
8. 8Seal the boxes and refrigerate until ready to pack for work or school; they keep well for up to three days.
9. 9Just before eating, give the box a quick shake or stir so the dressing coats the greens.