Rotisserie Chicken Heirloom Tomato & Sweet Corn Lunch Boxes

When sweet corn and heirloom tomatoes hit their stride, they shine beside shredded rotisserie chicken in these cool lunch boxes. A lemon-olive oil toss and torn basil keep the no-cook assembly bright for easy meal prep.

Serves 4 · 20 min prep

Estimate for one serving

• 385 cal
• 32g protein
• 18g carbs
• 21g fat
• 4g fiber

Every recipe here is free to read.

Ingredients

• 3 cups rotisserie chicken meat, shredded
• 3 cups heirloom tomatoes, chopped
• 2 cups fresh sweet corn kernels
• 1 cup English cucumber, diced
• 1/2 cup fresh basil leaves, torn
• 3 tbsp extra-virgin olive oil
• 2 tbsp fresh lemon juice
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 3/4 cup crumbled feta cheese
• 4 cups baby arugula

Instructions

1. 1Pull the rotisserie chicken into bite-size shreds while it is still cool from the fridge, discarding any skin if preferred, and place it in a large mixing bowl.
2. 2Add the chopped heirloom tomatoes, raw sweet corn kernels, and diced cucumber directly to the chicken so the juices begin to mingle.
3. 3Tear the basil leaves over the bowl and drizzle in the olive oil and lemon juice.
4. 4Season everything with salt and black pepper, then gently fold until the chicken is lightly coated and the vegetables look glossy.
5. 5Taste and adjust seasoning if needed so the tomatoes taste bright and the corn stays sweet and crisp.
6. 6Divide the baby arugula among four meal-prep containers to create a fresh base layer.
7. 7Spoon the chicken-tomato-corn mixture evenly over the arugula in each box.
8. 8Scatter crumbled feta over the top of each portion so it stays distinct until lunchtime.
9. 9Seal the containers and chill until ready to pack or eat; the salad holds well for up to two days.
10. 10Just before eating, give the box a quick toss so the arugula wilts slightly under the tomato juices and the feta softens.