12 Best Cold Lunch Ideas You Can Take to Work

Cold lunches are the best dishes to take to the office, and you don’t even need a microwave to heat them up before you eat. Here are the best cold recipes for you.

Image credit: Tasty

Working in an office and living alone is a task that makes adulting really hard. Especially when you have to cook meals, take care of the household chores, and work professionally. However, this is what gives people freedom as well.

We have some ways to make life easier for you and in this article, let’s talk about some healthy lunch options that you can take to work, and eat cold, without using a microwave. Here are 12 best cold lunch recipes that are not just healthy, and tasty, but also easy to prepare.

12 best cold lunch recipes –

  1. Fan favorite Chicken Salad

Preparing a chicken salad might sound boring as a lunch, but it is one of the best recipes you can make easily. Best news? It is a recipe that you can eat cold.

Ingredients –

  • 2 lb. boneless, skinless chicken breasts (3 to 4)
  • 6 cups low-sodium chicken broth or water
  • 2 Tbsp. seasoned salt (such as Lawry’s) or kosher salt, divided
  • 1/3 cup full-fat Greek yogurt
  • 1/3 cup mayonnaise
  • 2 Tbsp. chopped fresh parsley
  • 1 Tbsp. plus 1 1/2 tsp. chopped fresh dill
  • 1 Tbsp. grainy or smooth Dijon mustard
  • 1/2 tsp. finely grated lemon zest
  • 2 Tbsp. fresh lemon juice
  • 2 stalks celery, chopped
  • 1 small red onion, chopped
  • 1/4 cup chopped dill pickles (about 2 spears)
  • 3/4 tsp. Freshly ground black pepper

Directions –

In a large pot, cook chicken in seasoned broth until fully cooked, about 10 minutes. Remove the chicken, let it rest for 5 minutes, and then cut it into small cubes. While the chicken is cooking, mix yogurt, mayonnaise, parsley, dill, mustard, lemon zest, and juice in a bowl until smooth. Toss the cubed chicken in the mixture, then add celery, onion, pickles, pepper, and remaining salt. Mix everything together until well combined.

  1. BLT Macaroni Salad

This BLT pasta salad is an easy recipe to make and tastes good at the same time. If you take this salad to work, there is a high chance that your coworkers will eat it more than you!

Ingredients –

  • 1/2 cup mayonnaise
  • 3 tablespoons chili sauce
  • 2 tablespoons lemon juice
  • 1 teaspoon sugar
  • 3 cups cooked elbow macaroni
  • 1/2 cup chopped seeded tomato
  • 2 tablespoons chopped green onions
  • 3 cups shredded lettuce
  • 4 bacon strips, cooked and crumbled

Directions –

Mix the first four ingredients in a bowl. Add the macaroni, tomato, and onions, and toss everything together. Cover and chill in the fridge. Before serving, mix in the lettuce and bacon for a fresh and flavorful dish.

  1. Pinwheel Sandwiches

If you are bored of eating salads, here is a sandwich recipe for you. These sandwiches come with retro swirls and ready to be packed in lunchboxes. You can even have them as afternoon snacks!

Ingredients –

  • 3/4 cup mayonnaise
  • 2 Tbsp. ranch seasoning
  • 8 (10″) flour tortillas
  • 8 oz. sliced American or cheddar cheese
  • 1 lb. deli-sliced baked ham
  • 1 lb. deli-sliced turkey breast
  • 16 butter lettuce leaves

Directions –

In a small bowl, mix mayonnaise and ranch seasoning. Lay tortillas flat and spread 1 tablespoon of the mayo mixture on each. Add 2-3 cheese slices on the bottom two-thirds of each tortilla and then layer with ham and turkey. Place lettuce on top and tightly roll each tortilla. For immediate serving, cut into 1″ rounds and serve. TPlace the rolls seam-side down on a baking sheet to make ahead and refrigerate for up to 6 hours, slicing when ready to serve.

  1. California Roll Wraps

You must have had California Rolls at any Sushi restaurant. If you didn’t, your life is going to change, literally. And they are so easy to make!

Ingredients –

  • 1/2 cup wasabi mayonnaise
  • 6 whole wheat tortillas (8 inches), warmed
  • 2 packages (8 ounces each) of imitation crabmeat
  • 1 medium ripe avocado, peeled and thinly sliced
  • 1-1/2 cups julienned peeled jicama
  • 1 medium sweet red pepper, julienned
  • 1 small cucumber, seeded and julienned
  • 3/4 cup bean sprouts

Directions –

Spread the wasabi mayonnaise evenly on each of the 6 tortillas, leaving a 1/2-inch border. Layer with crab meat, avocado, jicama, red pepper, cucumber, and bean sprouts. Roll each tortilla tightly to finish.

  1. Summer Roll Bowls

Do you love a Vietnamese summer roll? Now you can make this at home but without the fuss with the wrapper. And you never know this might be your new favorite summer lunch to carry at work!

Ingredients –

Vietnamese Peanut Sauce:

  • 6 Tbsp. hoisin sauce
  • 3 Tbsp. all-natural creamy peanut butter
  • 2 Tbsp. unseasoned rice vinegar
  • 2 tsp. Chili garlic paste

Nuoc Cham:

  • 3 Tbsp. granulated sugar
  • 1/2 bird’s eye chile, thinly sliced
  • 1/4 cup fresh lime juice
  • 2 Tbsp. fish sauce

Bowls:

  • 1 Tbsp. granulated sugar
  • 1 Tbsp. unseasoned rice vinegar
  • 1 Tbsp. Plus 1/2 tsp. kosher salt, divided
  • 8 oz. medium shrimp, peeled, deveined
  • 8 oz. straight-cut rice noodles
  • 2 cups thinly sliced romaine lettuce
  • 1 large carrot, thinly sliced into long batons
  • 1 Persian cucumber, thinly sliced into long batons
  • 1/2 avocado, thinly sliced
  • 1/2 cup packed mixed fresh mint, cilantro, and Thai basil leaves
  • 1/4 cup unsalted roasted peanuts

Ingredients –

Vietnamese Peanut Sauce:

In a medium bowl, whisk together hoisin sauce, peanut butter, vinegar, and chili garlic paste until smooth.

Make Ahead Tip: You can prepare the peanut sauce up to 3 days ahead. Store it in an airtight container in the fridge.

Nước Chấm:

In a medium bowl, whisk together sugar and 1/2 cup of hot water until the sugar dissolves. Then add the chili, lime juice, and fish sauce, and whisk again.

Make Ahead Tip: You can prepare this dipping sauce up to 3 days ahead. Just store it in an airtight container and refrigerate.

Bowls:

In a medium pot, cook sugar, vinegar, 1/2 teaspoon salt, and 2 tablespoons water over medium heat, whisking until the sugar dissolves (about 2 minutes). Add shrimp, simmer until pink and curled (2-3 minutes), and transfer to a bowl. Cook noodles in salted water, drain, and rinse with cold water. Toss noodles with nước chấm. Combine lettuce, carrot, and cucumber with more nước chấm. Serve noodles in bowls with shrimp, avocado, herbs, and peanuts, with peanut sauce on the side.

Make Ahead Tip: Shrimp and noodles can be made 2 days ahead. Store separately in the fridge.

  1. Salmon Salad Sandwiches

These sandwiches are perfect to pack in lunchboxes when you cannot face any other deadly boring sandwich recipe. This has flavor, texture, and all the protein. Tasty and healthy!

Ingredients –

  • 3 ounces cream cheese, softened
  • 1 tablespoon mayonnaise
  • 1 tablespoon lemon juice
  • 1 teaspoon dill weed
  • 1/4 to 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 can (6 ounces) pink salmon, drained, bones and skin removed
  • 1/2 cup shredded carrot
  • 1/2 cup chopped celery
  • Lettuce leaves
  • 2 whole wheat buns, split
  • Sliced tomatoes

Directions –

In a large bowl, mix cream cheese, mayonnaise, lemon juice, dill, salt, and pepper until smooth. Add salmon, carrot, and celery, and stir well. Place a lettuce leaf on each bun, add about 1/2 cup of the salmon mixture, and top with a tomato slice.

  1. Curried Chickpea Salad

Whoever said salads are boring, especially without meat should definitely try out this one, they will be a fan! This chickpea salad is good, lip-smackingly good, and is packed with protein too.

Ingredients –

  • 1 (15-oz.) can chickpeas
  • 1 Tbsp. extra-virgin olive oil
  • 1 medium white onion, finely chopped
  • 1 jalapeño, seeded and minced (optional)
  • 3 cloves garlic, minced
  • 2 tsp. cumin seeds
  • 1 Tbsp. curry powder
  • 1 tsp. ground coriander
  • 1 tsp. turmeric
  • 1/2 tsp. kosher salt
  • 1/4 tsp. freshly ground black pepper
  • 1/4 cup mayonnaise or vegan mayonnaise
  • 2 tsp. lime juice
  • 1/2 red bell pepper, chopped
  • 1/2 small red onion, chopped
  • 1/4 cup fresh cilantro, finely chopped
  • Toasted sourdough bread, for serving
  • Butter lettuce, for serving
  • Thinly sliced tomato, for serving

Directions –

Drain the chickpeas and pat them dry with paper towels. In a skillet, heat oil and cook onions and jalapeño until soft and golden. Add garlic and cumin seeds, cooking for a few minutes until fragrant. Stir in spices and cook until the onions darken. Add chickpeas, tossing until they’re coated and crispy. Cool the mixture, then mash it until dough-like with some chickpeas intact. Mix in mayo, lime juice, bell pepper, red onion, and cilantro. Season and serve on toasted bread with lettuce and tomato.

  1. Buffalo Tofu Wrap

If you want some easy recipes that you can take to work as a cold lunch, wraps would be a lifesaver. Take this buffalo tofu wrap – it is easy to make, quick to cook, and tasty to eat – literally all the things that would make your life easier!

Ingredients –

  • 1 cup shredded dairy-free cheddar-flavored cheese
  • 1/2 cup vegan mayonnaise
  • 1/4 cup finely chopped onion
  • 1/4 cup finely chopped celery
  • 3 tablespoons Louisiana-style hot sauce
  • 1 tablespoon lemon juice
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 package (16 ounces) extra-firm tofu, drained
  • 6 spinach tortillas (8 inches), warmed
  • 1-1/2 cups fresh baby spinach

Directions –

In a large bowl, combine the first 9 ingredients and mix them together. Crumble the tofu into the bowl and stir everything until it is well combined. Now, take about 1/2 cup of the tofu mixture and place it in the center of each tortilla. Add a handful of fresh spinach on top of the tofu. Next, fold the bottom of the tortilla up over the filling, then fold in the sides, and roll it tightly to seal everything inside. Repeat with the remaining tortillas and tofu mixture.

  1. Chicken Caesar Wraps

Chicken Caesar Salad is a very common, very tasty dish that probably everyone in the world has tasted at least once. However, here is a new twist with wraps!

Ingredients –

  • 1 cup white bread, cut into ½” cubes
  • 1 Tbsp. plus 1 tsp extra-virgin olive oil
  • 3/4 tsp. garlic powder, divided
  • 3/4 tsp. Kosher salt, divided
  • 3/4 tsp. freshly ground black pepper, divided
  • 1 large chicken breast (about ½ lb.) sliced in half lengthwise.
  • 1/2 tsp. dried oregano
  • 1 head romaine lettuce, chopped
  • 2 Tbsp. to ¼ cup store-bought or homemade Caesar dressing
  • 1/4 cup finely grated Parmesan
  • 4 flour tortillas

Directions –

Start by preheating the oven to 375°F. On a baking sheet with edges, toss the bread with 1 teaspoon of olive oil, ¼ teaspoon garlic powder, ¼ teaspoon salt, and ¼ teaspoon pepper. Spread the bread out in a single layer and bake for 10 to 12 minutes, until it’s golden and crispy. While the bread is baking, season the chicken on all sides with oregano, and the remaining ½ teaspoon garlic powder, ½ teaspoon salt, and ½ teaspoon pepper. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until hot. Cook the chicken, turning it occasionally, until both sides are nicely browned and a thermometer in the thickest part of the breast reads 165°F, about 2 to 3 minutes per side.

Now, transfer the chicken to a cutting board. Once it’s cool enough to handle, slice the chicken into strips. In a large bowl, mix the chicken, croutons, lettuce, Parmesan, and your choice of Caesar dressing. Season with salt and pepper. In the last step, divide the salad among tortillas, wrap them up like burritos, slice in half, and serve.

  1. Goddess Bowls

If you think adulting is hard, just wait till you know that you need to put a certain amount of veggies every day in your body. That is hard, but here is a way for you to pack in the veggies yet you don’t have to eat them in a boring way. These bowls are colorful and packed with flavors!

Ingredients –

For the dressing –

  • 1 cup mayonnaise
  • 1 cup Greek yogurt
  • 1 1/2 cups chopped basil leaves
  • 1/2 cup chopped parsley
  • 1/4 cup chopped chives (plus more for garnish)
  • 1/4 cup lemon juice
  • 2 cloves garlic, coarsely chopped

For the bowls –

  • 4 cups cooked brown rice
  • 1 avocado, sliced
  • 1 cup halved cherry tomatoes
  • 1/2 lb. asparagus, ends trimmed
  • 2 Tbsp. extra-virgin olive oil, divided
  • kosher salt
  • Freshly ground black pepper
  • 1 lb. boneless skinless chicken breasts
  • 1 tsp. garlic powder
  • 1 tsp. dried oregano

Directions –

Roasting the asparagus: Preheat the oven to 425°F. On a large baking sheet, toss the asparagus with 1 tablespoon of olive oil, and season with salt and pepper. Bake for about 15 minutes, until the asparagus is tender.

Cooking the chicken: Heat the remaining olive oil in a large skillet over medium heat. Season both sides of the chicken with garlic powder, dried oregano, salt, and pepper. Add the chicken to the skillet and cook for about 8 minutes per side, until golden and fully cooked. Remove from the heat and let it rest for 10 minutes before slicing it into strips.

Making the dressing: In a food processor, add mayonnaise, yogurt, basil, parsley, chives, lemon juice, and garlic. Blend until smooth, then season with salt and pepper to taste.

Assemble the bowls: Divide the rice between 4 bowls. Top each bowl with slices of avocado, cherry tomatoes, cooked chicken, and roasted asparagus. Drizzle the dressing over the top and serve immediately.

  1. Club Roll-Ups

These rollups are packed with meat, olives, and cheese, flavors that will make you want to make them again and again. These are also some of the easiest recipes to make!

Ingredients –

  • 3 ounces cream cheese, softened
  • 1/2 cup ranch salad dressing
  • 2 tablespoons ranch salad dressing mix
  • 8 bacon strips, cooked and crumbled
  • 1/2 cup finely chopped onion
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 1 jar (2 ounces) diced pimientos, drained
  • 1/4 cup diced canned jalapeno peppers
  • 8 flour tortillas (10 inches), room temperature
  • 8 thin slices deli ham
  • 8 thin slices deli turkey
  • 8 thin slices deli roast beef
  • 2 cups shredded cheddar cheese

Directions –

Take a small bowl and mix the cream cheese, ranch dressing, and salad dressing together until everything is well combined and smooth. In another bowl, combine the bacon, onion, olives, pimientos, and jalapenos, stirring them together. Spread the cream cheese mixture evenly over each tortilla. Then, layer the tortillas with slices of ham, turkey, and roast beef. Sprinkle the bacon mixture over the meats that is followed by a generous amount of cheddar cheese. Finally, roll up the tortillas tightly to keep all the fillings inside.

  1. Roasted Chickpea and Avocado Salad

If you have an air fryer and don’t know what to use it for, here is one recipe where you can. Use your air fryer to cook the chickpeas the night before and they will add an insane amount of crunch and crisp to the dish!

Ingredients –

Chickpeas:

  • 1 (15-oz.) can chickpeas, rinsed and drained
  • 1 Tbsp. extra-virgin olive oil
  • 1 tsp. chili powder
  • 1/2 tsp. garlic powder
  • Kosher salt
  • Freshly ground black pepper

Dressing:

  • 1/4 cup plain Greek yogurt (preferably whole-fat)
  • 1/4 cup tahini
  • Juice of 1 lemon
  • 1 Tbsp. Dijon mustard
  • 1/4 cup (or more) warm water
  • 2 Tbsp. freshly chopped parsley
  • 2 Tbsp. sliced chives
  • Kosher salt
  • Freshly ground black pepper
  • Pinch of crushed red pepper flakes

Salad:

  • 2 heads of romaine, chopped
  • 1/2 red onion, thinly sliced
  • 1 avocado, finely chopped
  • 1 cup halved cherry tomatoes
  • 4 oz. crumbled feta

Directions –

Chickpeas:

Start by preheating the oven to 400°F. Use paper towels to pat the chickpeas dry, then spread them out in a single layer on a small baking sheet. Now, roast the chickpeas in the oven for about 35 minutes, until they are golden and dried out. Once roasted, transfer the chickpeas to a medium bowl. Add oil, chili powder, and garlic powder, then toss everything together. Season with salt and black pepper to taste.

Dressing:

In a medium bowl, mix together yogurt, tahini, lemon juice, and mustard. Slowly add warm water, a tablespoon at a time, until the dressing is smooth and pourable. Next, stir in parsley and chives. Season with salt, black pepper, and red pepper flakes, then mix everything together.

Salad:

In a large bowl, place the romaine lettuce. Add the onion, avocado, tomatoes, feta cheese, and chickpeas on top. Pour the dressing over and toss to mix everything together.

Now that you have these recipes, you don’t ever have to worry about what to take to work for lunch anymore!

Anna Abbott

I am Anna Abbott and I give “Digital Wall” an insight into the most recent news hitting the “Entertainment” sector . I have been an independent PR adviser for over 11 years in the city and in recent years turned my experience in music and passion for journalism into a full time role. <strong>Address:</strong> 661 Station Street, Fremont, CA 94536, USA <strong>Phone:</strong> (+1) 510-936-8074 <strong>Email:</strong> [email protected]

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