No-Cook Rotisserie Chicken Heirloom Tomato Lunch Boards

Lunch boards turn a midday meal into a colorful, no-stove graze. Shredded rotisserie chicken pairs with juicy heirloom tomatoes, sweet corn, and mozzarella pearls for a fresh summer plate you simply assemble and enjoy.

Serves 4 · 20 min prep

Estimate for one serving

• 485 cal
• 38g protein
• 32g carbs
• 22g fat

Every recipe here is free to read.

Ingredients

• 3 cups rotisserie chicken meat, shredded
• 1.5 lb heirloom tomatoes, sliced
• 2 cups fresh sweet corn kernels
• 1 can (15 oz) cannellini beans, drained and rinsed
• 1 cup fresh basil leaves
• 8 oz fresh mozzarella pearls
• 3 Tbsp extra-virgin olive oil
• 2 Tbsp lemon juice
• 1 tsp flaky sea salt
• 1/2 tsp black pepper
• 8 crusty baguette slices
• 2 Tbsp chili crisp

Instructions

1. 1Shred the rotisserie chicken into bite-size pieces and arrange it in a loose pile on one side of each large lunch plate or shallow board.
2. 2Slice the heirloom tomatoes into thick rounds and wedges, then fan them across the center of each plate so the colors show.
3. 3Scatter the fresh sweet corn kernels and drained cannellini beans in small clusters beside the tomatoes.
4. 4Nestle the mozzarella pearls among the tomatoes and beans, then tuck whole basil leaves throughout for fragrance and color.
5. 5Drizzle everything lightly with olive oil and lemon juice, then finish with flaky sea salt and black pepper.
6. 6Toast or warm the baguette slices just until crisp on the outside if desired, or leave them soft for packing.
7. 7Spoon a little chili crisp over the chicken piles for heat and crunch.
8. 8Serve immediately as open boards, or pack the components in divided containers for work lunches, keeping bread separate so it stays crisp.
9. 9Encourage diners to build bites of chicken, tomato, corn, bean, and basil on the bread as they go.