Rotisserie Chicken Heirloom Tomato Chopped Lunch Salad

Serves 4 · 20 min prep

Ingredients

• 3 cups rotisserie chicken breast meat, shredded
• 3 cups heirloom tomatoes, chopped
• 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, thinly sliced
• 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
• 1/4 tsp garlic powder

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. 2Chop the heirloom tomatoes into hearty chunks so they release juice without turning watery; add them to the bowl with the chicken.
3. 3Slice the kernels from the fresh corn cobs raw for maximum sweetness and crunch, then tip them into the bowl.
4. 4Dice the cucumber and avocado, tear the basil, and thinly slice the red onion; fold everything gently into the chicken-tomato mixture so the avocado stays intact.
5. 5In a small jar or bowl, whisk the olive oil with lemon juice, Dijon, salt, pepper, and garlic powder until emulsified and bright.
6. 6Pour the dressing over the salad and toss lightly with tongs just until every piece glistens; taste and adjust seasoning if the tomatoes are especially sweet.
7. 7Crumble the feta over the top and give one final gentle fold so pockets of salty cheese remain visible.
8. 8Divide into four lunch bowls or meal-prep containers; if packing ahead, keep avocado separate and add just before eating to prevent browning.
9. 9Serve immediately at cool room temperature or chilled, with an extra basil leaf on top for aroma.
10. 10For work-friendly packs, nestle a small lemon wedge beside each portion so the diner can brighten the salad midday.