Tomato and Chicken Stack Salad Recipe

There may be no greater symbol of a Southern summer than juicy red tomatoes fresh off the vine. 

Whether they’re ripening up on your windowsill or in a fruit carton from a local stand, plump summer tomatoes are both refreshing and easy to incorporate in everyday meals. 

Tomato and Chicken Stack Salad

Recipe by Publix
0.0 from 0 votes
Course: SaladCuisine: American



    Juicy heirloom tomatoes and fresh basil give a summery kick to this salad stack.


    • 4

      large red and yellow tomatoes

    • 12-15

      fresh basil leaves, thinly sliced

    • 1 tablespoon

      fresh Italian parsley, coarsely chopped

    • 1

      small shallot, finely chopped

    • 1

      deli-chilled rotisserie chicken (plain or flavored)

    • 2 tablespoons

      white balsamic vinegar

    • cup

      extra-virgin olive (or avocado) oil

    • ½ teaspoon

      dried Italian seasoning

    • ¼ teaspoon


    • ½ cup

      crumbled feta, goat, or blue cheese


    • Slice basil and chop parsley and shallot. Then cut tomatoes into ¼ inch-thick slices. 

    • Remove meat of chicken from the bones and chop coarsely. 

    • Prepare dressing by whisking vinegar, oil, Italian seasoning, pepper, parsley, and shallots until they are well blended. 

    • Arrange salad on serving plates, alternating tomato slices, chicken, basil strips, and crumbled cheese. Drizzle with dressing and serve.

    Nutrition Facts (per serving):

    • Calories—400 | Total Fat—32g | Sodium—380mg | Carbohydrate—11g | Dietary Fiber—2g | Sugar—6g | Protein—23g

    Facts about Tomatoes

    Storing Wisdom

    Keep Them Cool, Not Cold.
    There’s no need to place your tomatoes in the fridge. If you do, you run the risk of decreasing the tomato’s flavor and texture (think dull and mealy). Instead, keep your tomatoes on the counter away from sunlight. Ripe tomatoes retain their quality for two to three days when stored at room temperature.

    Did you know?

    The tomato was designated the official state fruit of Tennessee in 2003.

    Get access to the next issue before it hits the stands!