No-Cook Rotisserie Chicken Heirloom Tomato & Sweet Corn Salad

Serves 4 · 20 min prep

Ingredients

• 3 cups rotisserie chicken, shredded
• 3 cups heirloom tomatoes, chopped
• 2 cups fresh sweet corn kernels
• 1 cup English cucumber, diced
• 1/4 cup red onion, thinly sliced
• 1/2 cup fresh basil leaves, torn
• 1/2 cup feta cheese, crumbled
• 3 Tbsp extra-virgin olive oil
• 2 Tbsp fresh lemon juice
• 1 tsp Dijon mustard
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• 2 tsp chili crisp

Instructions

1. 1Pull the rotisserie chicken from the bones and shred the meat into bite-size pieces with two forks; discard skin if preferred and place the chicken in a large mixing bowl.
2. 2Chop the heirloom tomatoes into generous chunks so they release some juice but still hold shape, then add them to the bowl with the chicken.
3. 3Slice the kernels from fresh sweet corn cobs directly into the bowl; the raw kernels stay crisp and sweet without any cooking.
4. 4Dice the cucumber and thinly slice the red onion, then fold both into the mixture along with the torn basil leaves.
5. 5In a small jar or bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and black pepper until the dressing looks emulsified and glossy.
6. 6Pour the dressing over the chicken-tomato-corn mixture and toss gently with a large spoon so every piece is lightly coated without crushing the tomatoes.
7. 7Crumble the feta over the top and drizzle the chili crisp across the surface for heat and crunch.
8. 8Taste and adjust seasoning with an extra pinch of salt or squeeze of lemon if needed, then let the salad sit five minutes so the flavors marry.
9. 9Divide into four meal-prep containers or serve immediately on plates; the salad stays cool and bright for desk lunches or picnic packs.
10. 10If packing ahead, keep extra chili crisp on the side and add just before eating so the crunch stays vivid.