No-Cook Rotisserie Chicken Heirloom Tomato & White Bean Boards

Serves 4 · 15 min prep

Ingredients

• 12 oz rotisserie chicken breast meat, shredded
• 1.5 lb heirloom tomatoes, cut into wedges
• 1 can (15 oz) canned cannellini beans, rinsed and drained
• 1.5 cups fresh sweet corn kernels (from 2 ears)
• 1/2 cup fresh basil leaves, torn
• 3 tbsp extra-virgin olive oil
• 2 tbsp fresh lemon juice
• 1 garlic clove, minced
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 cup crumbled feta cheese
• 4 cups toasted pita chips or crusty bread slices

Instructions

1. 1Shred the rotisserie chicken into bite-size pieces and place it in a large mixing bowl, discarding any skin if preferred for a lighter board.
2. 2Add the rinsed white beans and raw sweet corn kernels straight from the cob to the bowl with the chicken.
3. 3In a small jar or bowl, whisk the olive oil, lemon juice, minced garlic, salt, and pepper until emulsified and bright.
4. 4Pour the dressing over the chicken-bean-corn mixture and toss gently so everything is lightly coated without crushing the beans.
5. 5Arrange the heirloom tomato wedges in a single layer on four plates or meal-prep containers to form the base of each board.
6. 6Spoon the dressed chicken mixture evenly over and the tomatoes, leaving some tomato color visible.
7. 7Scatter torn basil leaves and crumbled feta over the top of each board for fresh herbal punch and creamy saltiness.
8. 8Tuck toasted pita chips or bread slices along the side of each board so they stay crisp until serving.
9. 9Taste one board and adjust with an extra pinch of salt or squeeze of lemon if the tomatoes are especially sweet.
10. 10Cover and chill up to 4 hours if packing for work, or serve immediately while the tomatoes are still cool and juicy.
11. 11Just before eating, give each board a final drizzle of olive oil and a crack of black pepper for shine and aroma.