Rotisserie Chicken Heirloom Tomato Salad with Charred Corn Relish

Serves 4 · 15 min prep · 5 min cook

Ingredients

• 12 oz rotisserie chicken breast meat
• 1.5 lb heirloom tomatoes
• 2 cups fresh sweet corn kernels
• 1/2 cup fresh basil leaves
• 3 Tbsp extra-virgin olive oil
• 2 Tbsp fresh lemon juice
• 1 Tbsp red wine vinegar
• 1 garlic clove
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 cup crumbled feta
• 4 cups baby arugula

Instructions

1. 1Shred the rotisserie chicken into bite-size pieces and place in a large mixing bowl; discard skin if preferred for a lighter lunch plate.
2. 2Heat a dry 10-inch cast-iron skillet over medium-high until very hot, about 2 minutes. Add the corn kernels in a single layer and cook undisturbed 2 minutes until deeply charred on one side, then stir and char 1–2 minutes more until fragrant and speckled. Transfer to a plate to cool 5 minutes.
3. 3Core and cut the heirloom tomatoes into generous wedges or large chunks so they stay juicy and hold shape.
4. 4Finely mince the garlic. In a small jar or bowl whisk olive oil, lemon juice, red wine vinegar, minced garlic, salt, and pepper until emulsified.
5. 5Tear the basil leaves into rough pieces. Add cooled charred corn, tomato wedges, and most of the basil to the chicken bowl.
6. 6Pour three-quarters of the dressing over the chicken mixture and toss gently so tomatoes release some juices without breaking apart.
7. 7Divide arugula among four lunch bowls or meal-prep containers. Spoon the chicken-tomato-corn mixture over the greens.
8. 8Scatter feta and remaining basil on top, drizzle with leftover dressing, and finish with an extra grind of black pepper. Serve immediately or chill up to 4 hours for work lunches.