School is canceled when it’s too cold for even the buses to venture out. You’re juggling work from home with three kids. In this situation, quick lunches become a lifesaver. That’s exactly where I found myself today.

I rummaged through the fridge between emails and snack requests. I spotted a lone Wegmans Italian-style marinated chicken breast. It was from a batch I cooked a few nights ago in the crockpot. (If you haven’t tried their marinated chicken, it’s a game-changer for busy nights.) The other chicken breasts were used up in quesadillas. But this one? It had potential.

I shredded the chicken with a fork. Then, I mixed in a couple of big spoonfuls of mayo. I added a dash of salt and a few cracks of black pepper. Remember, the chicken breast was already marinated so it had lots of flavor to begin with. Because I like a little sweetness, I tossed in some dried cranberries. (Do those cranberries soften or plump up as they sit in chicken salad? I’m guessing yes, but I didn’t wait long enough to find out.)

The result? A sandwich that was nothing short of delicious. I enjoyed it and thought of Bethenny Frankel. She’s basically the unofficial queen of chicken salad because of her viral taste tests. Would mine make the cut? Who knows—but it definitely hit the spot for a busy mom trying to survive a house full of kids on a snow day.

I transferred the rest of the chicken salad into my favorite glass storage jars to chill in the fridge for later (assuming it lasts that long). It’s simple and quick. It is exactly what I needed today. This is proof that sometimes, the best meals come from making the most of what you’ve got.

Do you have a favorite way to make chicken salad? Are you team sweet with add-ins like cranberries or grapes, or do you stick with the classics? Let me know in the comments—I’m always looking for new ideas to try!

xo Chrissy

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