Why My Lunches Got a Whole Lot Happier
Okay, story time—You know how sometimes lunch is this sad, practical thing you throw together because, well, you have to eat? I used to just grab whatever was languishing at the back of my fridge. But then my friend Mia put me onto this Asian Chicken Cranberry Salad, and swear, my lunch life changed. It’s one of those throw-together meals that actually tastes fancy, like the kind you’d see at a café for $17, except you make it in your own noisy kitchen. Honestly, there was a time I thought cranberries only belonged in cookies. Ha! Past me had no idea what was out there.
Why You Might Actually Love This
I make this when the fridge is low (leftover rotisserie chicken? Yes please), or when my kid brings home a friend and I want to look like that cool, has-it-all-together parent (still waiting for that day). My family goes a little wild for this, especially when I add extra peanuts, which sometimes means I have to hide a secret stash. It’s hands down one of my favorite “quick, hungry, but want something fresh” meals. Also, it’s a weirdly forgiving salad—like, I once used kale instead of lettuce and nobody noticed. If you hate chopping, good news, you barely have to—the hardest part is not eating half the chicken before it’s in the bowl. Oh, and let’s not talk about the time I spilled half the dressing—still turned out edible.
What You’ll Need (Plus a Few Handy Swaps)
- 2 cups cooked chicken, shredded or chopped (rotisserie chicken is a lifesaver, or I’ll use leftover grilled—it all works)
- 3 big handfuls of mixed salad greens (I like crunchy romaine + a bit of red cabbage, but truly, all greens are on the table here. Grandma swore by iceberg, but meh, I’m not that loyal.)
- 1/2 cup dried cranberries (fresh pomegranate seeds if you’re feeling wild, or raisins as a last resort—nobody will judge)
- 1/3 cup roasted peanuts or cashews (sometimes I use salted, sometimes not—just what’s nearby, really)
- 1 cup shredded carrots (bagged shredded works for me when time’s tight, but if all you have is whole carrot and a box grater, that’s fine too)
- 1/4 cup diced red onion, optional (or green onions if they’re about to go bad)
- 1/4 cup cilantro or mint, torn (sometimes I just use whatever herbs are left in that sad fridge drawer)
- For the dressing:
- 3 tbsp soy sauce (tamari or coconut aminos work, but I just use whatever’s cheapest)
- 2 tbsp rice vinegar (apple cider vinegar in a pinch, though the flavor changes a bit)
- 1 tbsp honey (or maple syrup—agave if you want it vegan)
- 1 tsp sesame oil
- 1 small garlic clove, minced (sometimes I skip the garlic if I’m rushing or out on a date later. Up to you!)
- Pinch of chili flakes or a squirt of sriracha, optional (for a little kick—you do you)
How I Actually Throw This Together (15 Minutes, Pinky Promise)
- First, shred your chicken (or chop. Or, if you’re really in a hurry, just tear it up over the bowl). No science, just bite-sized pieces. Pile it onto a big mixing bowl where you plan to build the salad.
- Add your salad greens, carrots, cranberries, onions, and cilantro (or whatever green stuff you found). I find it looks a bit like a mess at this point—don’t worry about it.
- Now, peanuts. Yes—I have occasionally just smashed mine with the heel of a mug if I don’t want big pieces. Totally valid technique. Toss ‘em in.
- Whisk (or shake up) your dressing ingredients in a jam jar. I usually sneak a taste here—sometimes it needs a little more honey or a splash more vinegar, totally depends on my mood that day.
- Drizzle the dressing over the top. You can do this all at once, or save half and add more as you toss so things don’t get soggy (my sister is a salad dressing hoarder, so we always have extra on the side).
- Toss everything together, hands or tongs—just make sure the cranberry situation is even. That way, nobody gets stuck with a sad pile at the bottom.
- Sneak a forkful before serving. I do every time.
Some Notes I Wish I’d Known From the Start
- If you use bagged salad, give it a quick rinse (trust me, I learned this the hard way—gritty salads are the work of the devil)
- The dressing keeps for like a week in the fridge, although, who’s that organized?
- If the cranberries you have are extra sweet, cut back on the honey in the dressing, or it’ll be a sugar bomb.
- I tried making this with rotisserie turkey at Thanksgiving, actually, and it was surprisingly good (though dryer, so add a bit more dressing)
Wild & Not-So-Wild Variations I’ve Tested
- Kale instead of lettuce: Works in a pinch, though it’s a workout for your jaw.
- Cashews + fresh mango: Actually amazing, especially in summer.
- Sesame seeds on top: Just makes you feel a bit fancier. Might be all in my head.
- Bad idea: Once I tried feta instead of peanuts, thinking I was brilliant. Do not recommend. Total flavor confusion—but hey, live and learn!
What You Need to Make This (And What To Use If You Don’t Have It)
- Big mixing bowl (or just the big Tupperware that you eat out of, we’re all friends here)
- Sharp knife and cutting board (but I’ve definitely torn chicken with just clean hands when I’m being lazy)
- Little jar for shaking the dressing (a mug and a fork work fine—just cover the mug with your palm if you’re brave. I recommend a jar, though, for obvious mess reasons)
Storing Leftovers (Not That You’ll Need To)
So, you can keep this salad in an airtight container in the fridge for up to two days—dressing on the side is best. Though honestly, in my house it never lasts more than a single day. I keep finding fork marks in the bowl, so someone clearly likes it more than they let on. If you want to keep greens crisp, check out this piece from Serious Eats (it’s saved me from many a wilted sad salad moment).
How I Like To Serve It (AKA, Lunch Is Saved)
I love scooping loads into a big bowl, extra peanuts on top—sometimes a few crunchy noodles if I have them (the instant ramen kind, smashed up, no shame). My kids like theirs in wraps, stuffed into a tortilla with a squeeze of lime. For potlucks, I double it—people always ask for the recipe. Oh, and if I’m trying to be health-hero, I add extra greens. Usually, though, I forget.
Stuff I’ve Learned the Hard Way (Pro Tips)
- I once tried making the dressing with olive oil instead of sesame, thinking “oil is oil”—nope, totally ruined the Asian flavor, so don’t do that.
- If you rush the tossing step, things get soggy in one spot and bone-dry in another. Actually, I find it works better if you add the dressing in two stages—gives the flavors time to get cozy.
- Also—don’t skip the nuts. I did once, and it lost all crunch. Lesson learned!
Frequently Asked (Real) Questions
- Can I make this ahead? Oh, absolutely—but keep that dressing on the side till the last minute. Otherwise, the greens get floppy, and nobody wants that.
- What if I hate cilantro? Just skip it, honest. Sometimes I use mint, or nothing at all. No one will notice except, I guess, the cilantro lovers in your house.
- Can I use leftover grilled chicken even if it’s a bit dry? Yep, just be a little more generous with the dressing. I actually prefer it that way sometimes because the salad soaks it right up.
- Is there a vegan way? Swap the chicken for drained canned chickpeas. It’s not exactly the same vibe, but honestly—pretty satisfying.
- How do you keep the peanuts crunchy? Store them separate and add right before eating, if you remember (I usually forget, but it still tastes great).
If you want more creative salad combos, I like Pinch of Yum’s Asian Slaw for inspo—she gets that busy-people-don’t-want-sad-salads thing. And next time you’re feeling daring, throw in some sliced snap peas or even a sprinkle of sesame seeds just to shake things up!
Happy un-sad lunching, friend. If this becomes your go-to, let me know—there’s comfort in shared cravings!
Ingredients
- 2 cups cooked chicken breast, shredded
- 4 cups mixed salad greens
- 1/2 cup dried cranberries
- 1 medium carrot, julienned
- 1/2 cup shredded red cabbage
- 1/4 cup sliced almonds
- 2 green onions, sliced
- 1/4 cup Asian sesame dressing
Instructions
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1In a large bowl, combine the mixed salad greens, shredded chicken breast, and shredded red cabbage.
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2Add the julienned carrot, dried cranberries, sliced almonds, and green onions to the bowl.
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3Drizzle the Asian sesame dressing over the salad ingredients.
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4Toss everything together gently until evenly coated.
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5Divide the salad among four plates and serve immediately.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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