Salad – 3 Different Ways (Egg, Chicken, Tuna)

When the weather heats up and you don’t want to spend hours in the kitchen, having a handful of easy, flavorful, and protein-packed salads ready to go is a total game-changer. These three salads hit all the marks — creamy egg salad with a twist of cottage cheese for extra protein and creaminess, a bold grinder chicken salad loaded with tangy pepperoncinis and parmesan, and a spicy kimchi tuna salad that’s bursting with umami and heat. They’re all super simple to make, great for meal prepping ahead, and delicious whether you’re eating them on sandwiches, over greens, or straight from the bowl with some chips. You’ll want to keep these in your rotation all summer long.

How to Make the Egg Salad

Start by cooking your eggs perfectly every time: place whole eggs in a pot and cover them with cold water by about an inch. Bring the water to a boil over medium-high heat, then immediately turn off the heat and cover the pot. Let the eggs sit for 4 minutes, then transfer them to an ice bath to cool completely. This method yields tender yolks without any gray rings. Once cooled, peel and roughly chop the eggs.

In a bowl, whisk together mayonnaise, cottage cheese, mustard, salt, pepper, a splash of milk or cream, and a touch of sugar until smooth and creamy. The cottage cheese adds an unexpected boost of protein and makes the salad a little lighter without sacrificing richness. Gently fold the chopped eggs into the dressing, tasting and adjusting seasoning as you go. This egg salad is perfect chilled, spread on toast, or scooped into crisp lettuce leaves for a low-carb option.

How to Eat It:

• Spread it thick on toasted sourdough or your favorite bread with a sprinkle of fresh chives.
• Scoop it into butter lettuce leaves for a light, refreshing wrap.
• Serve alongside sliced tomatoes and cucumbers for an easy, satisfying salad plate.

How to Make the Grinder Chicken Salad

This chicken salad is inspired by the classic Italian grinder sandwich, loaded with punchy flavors and textures. Start with shredded rotisserie chicken — the shortcut that keeps things easy but delicious. Combine the chicken with finely chopped red onion and chopped pepperoncinis for a little kick. In a separate bowl, mix mayonnaise with red vinegar, grated Parmesan, fresh parsley, garlic powder, yellow mustard, Italian seasoning, red pepper flakes, salt, and black pepper. This dressing is creamy but tangy, and bright — it brings the whole salad together beautifully.

Pour the dressing over the chicken mixture and stir until everything is coated evenly. The balance of tang, spice, and herbaceous notes makes this salad feel elevated but totally accessible. It’s great stuffed into sandwich rolls or folded into wraps, but just as good eaten with a fork on a bed of greens for a light lunch. My favorite is with some potato chips to dip in.

How to Eat It:

• Stuff it inside a soft hoagie or ciabatta roll with some fresh arugula.
• Serve it over a bed of crisp romaine or mixed greens with extra Parmesan and lemon wedges.
• Use it as a filling for crunchy endive boats or radicchio leaves for a fun appetizer.

How to Make the Spicy Kimchi Tuna Salad

For a spicy, umami-packed tuna salad, drain canned tuna thoroughly and flake it with a fork in a bowl. Add creamy kewpie mayonnaise (for that perfect silky texture), sriracha to taste, thinly sliced green onions, sesame oil, soy sauce, and a squeeze of fresh lemon juice. Mix it all together until smooth and well combined. The kimchi and sriracha bring a punch of heat and tang, balanced by the richness of the mayo and the brightness of lemon.

This salad is perfect spooned over steamed rice or stuffed inside a nori wrap for a quick and flavorful meal. It’s also fantastic on toasted bread with some fresh cucumber slices for crunch.

How to Eat It:

• Serve it over a bowl of warm steamed rice with sliced avocado and sesame seeds.
• Wrap it in nori sheets with crunchy veggies for an easy DIY sushi hand roll.
• Spread it on toasted bread or crackers with thin cucumber slices and a sprinkle of toasted sesame seeds.

Variations and Tips

• Egg Salad: Swap out cottage cheese for Greek yogurt if you want a tangier flavor or for a dairy-free option, use avocado or extra mayo. Add fresh herbs like dill, chives, or tarragon for a fresh twist. A pinch of smoked paprika or curry powder gives it a subtle flavor boost. You can also add some chopped pickles for more tangy flavor too.
• Grinder Chicken Salad: If you don’t have rotisserie chicken, leftover grilled or poached chicken works well. You can add diced celery or roasted red peppers for extra texture.
• Kimchi Tuna Salad: Adjust sriracha to control the heat or swap it with gochujang for a deeper fermented chili flavor. For more crunch, toss in chopped cucumbers or shredded carrots. You can also use regular mayo if you don’t have kewpie on hand, though the flavor will be milder.

How to Store These Salads

All three salads store beautifully in airtight containers in the fridge and will keep fresh for up to 4 to 5 days. Use glass containers with secure lids for best results — they keep the salads crisp and prevent any fridge odors from sneaking in. If you like the chef prep containers I used, here is the link to purchase them. They’re my personal favorite to use. These salads are perfect for prepping on Sunday and enjoying for quick lunches or easy dinners all week long. Just give them a quick stir before serving if the dressing has settled or thickened.

These three salads will be your go-to for effortless, protein-packed meals that keep summer simple and delicious. Whether it’s for a picnic, a quick lunch, or a light dinner, you’ll love how easy it is to prep ahead and have satisfying meals ready whenever hunger strikes.

Craving More Meal Prep? Try These Recipes Out!

• Five Chicken Marinades
• Breakfast Meal Prep
• Honey Harissa Chicken – Cava Copycat Bowls
• Bang Bang Chicken Skewers
• Sweet Green Copycat – Hot Honey Chicken Bowls

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