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salads 3 different ways - egg salad, tuna salad, chicken salad

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

When it’s hot out and the last thing you want to do is turn on the stove, these three no-fuss salads come to the rescue. They’re high-protein, super satisfying, and perfect for meal prep — think creamy egg salad with cottage cheese, grinder-style chicken salad with all the flavor, and spicy kimchi tuna salad with a kick. Make a batch of each, keep them chilled in the fridge, and you’ve got lunch (or dinner!) covered all week.
Prep Time40 minutes
Cook Time10 minutes
Total Time50 minutes
Yields16 ounces of each salad
Print Recipe Pin Recipe
Servings16 ounces of each salad

Ingredients

EGG SALAD

  • 8 hard-boiled eggs, peeled
  • 1/4 cup mayonnaise
  • 1/4 cup cottage cheese
  • 1 tablespoon milk
  • 2 teaspoons yellow mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon granulated sugar

GRINDER CHICKEN SALAD

  • 12 ounces shredded rotisserie chicken
  • 1/4 cup chopped pepperoncinis
  • 1/4 large red onion, finely chopped
  • 1/3 cup mayonnaise
  • 1 tablespoon vinegar, red or distilled white
  • 3 tablespoons grated parmesan cheese
  • 2 tablespoons finely chopped parsley
  • 2 to 3 teaspoons yellow mustard
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt, add more to taste

SPICY KIMCHI TUNA SALAD

  • 14 ounces canned albacore tuna, water drained
  • 1/4 cup kewpie mayonnaise
  • 1/4 cup kimchi, finely chopped
  • 3 to 4 tablespoons sriracha, adjust to spice preference
  • 3 green onions, green part only thinly sliced
  • 1 teaspoon sesame oil
  • 1 tablespoon soy sauce
  • squeeze of lemon juice
  • salt, to taste

Instructions 

EGG SALAD

  1. Add eggs to a pot and cover with cold water.
  2. Bring to a boil over medium-high heat.
  3. Once boiling, turn off the heat and cover with a lid. Let sit for 4 minutes.
  4. Transfer eggs to an ice bath and let cool completely.
  5. Peel the eggs and roughly chop them.
  6. In a small bowl, mix together the mayo, cottage cheese, milk, mustard, salt, pepper, and sugar until smooth.
  7. Add the chopped eggs to a bowl and pour the dressing over top.
  8. Gently fold everything together until well combined.
  9. Taste and adjust seasoning if needed.
  10. Chill in an airtight container or serve immediately.

GRINDER CHICKEN SALAD

  1. In a large bowl, add the shredded rotisserie chicken, chopped pepperoncinis, and red onion.
  2. In a separate bowl, whisk together the mayo, vinegar, Parmesan, parsley, garlic powder, mustard, Italian seasoning, red pepper flakes, black pepper, and salt.
  3. Pour the dressing over the chicken mixture.
  4. Stir everything together until evenly coated.
  5. Taste and adjust seasoning if needed.
  6. Serve immediately or chill in an airtight container for later.

SPICY KIMCHI TUNA SALAD

  1. In a large bowl, add the drained tuna and flake it with a fork.
  2. Add kewpie mayo, sriracha, sliced green onions, sesame oil, soy sauce, and a squeeze of lemon juice.
  3. Mix everything together until creamy and well combined.
  4. Taste and season with salt, if needed.
  5. Chill in an airtight container or serve immediately.

Notes

Q: Can I make these salads ahead of time?
A: Yes! All three salads are great for meal prep and stay fresh in the fridge for 3 to 4 days when stored in an airtight container.
Q: How should I serve them?
A: You can enjoy them on toast, in sandwiches or wraps, in lettuce cups, with crackers or chips, or straight from the bowl. The grinder chicken salad is especially good in a sub roll with lettuce, tomato, avocado, and beef salami. The spicy kimchi tuna salad works perfectly in rice bowls as meal with some cucumbers or wrapped in seaweed as a snack.
Q: Can I make the tuna salad less spicy?
A: Yes — just use less sriracha, or swap it for a milder chili sauce or a little gochujang. You can also add more mayo to mellow out the heat.
Q: What kind of tuna should I use?
A: Use any canned tuna you like, but solid albacore in water or oil works best for texture. Just make sure to drain it well before mixing.
Q: Can I use another protein besides rotisserie chicken?
A: Yep! Leftover grilled chicken, poached chicken breast, or even shredded turkey will all work great in the grinder salad.
Q: What containers did you use to store the salads?
A: I used my favorite airtight glass containers that keep everything super fresh and stack perfectly in the fridge. You can shop them here.

Did You Make This Recipe?

If you make this recipe, leave a comment below and let me know how it turns out. I love hearing from you!