15 Deli Salad Recipes Like Chicken, Tuna and Egg Salad That Make Lunch Exciting

Remember the old corner deli with its glass case full of creamy salads? Chicken salad, tuna salad, egg salad, potato salad, all ready to pile on fresh bread. These deli salad recipes bring that comfort home, and most of them are packed with protein, cheap to make and ready in minutes. Make one on Sunday and lunch is done for days. Need more ideas for the week? Try these high protein meal prep lunches. Grab a big bowl and a spoon..

Cranberry Pecan Chicken Salad, the Star of All Deli Salad Recipes

This is the chicken salad that fancy cafes charge twelve dollars for. Tender chicken, sweet dried cranberries, crunchy pecans and celery come together in a light, creamy dressing. It is perfect for using up leftover turkey after Thanksgiving too. Pile it on a croissant, scoop it into lettuce cups or serve it with crackers. Of all the deli salad recipes, this one feels the most festive.

You will need: You will need: 3 cups cooked chicken or turkey (chopped), 1/2 cup dried cranberries, 1/2 cup chopped pecans, 2 celery stalks, 1/2 cup mayonnaise, 1/4 cup Greek yogurt, 1 teaspoon Dijon, 1 tablespoon lemon juice, salt, pepper.

How to make it: 1. Chop the chicken and celery. 2. Toast the pecans in a dry pan for 3 minutes. 3. Whisk mayo, yogurt, Dijon, lemon, salt and pepper. 4. Fold in chicken, celery, cranberries and pecans. 5. Chill 30 minutes before serving.

Classic Egg Salad on Toast, Where Deli Salad Recipes Begin

Egg salad is simple, cheap and full of protein. Chopped hard boiled eggs, a little mayo, mustard and a pinch of paprika is all it takes. Pile it thick on toasted bread and you have a lunch that keeps you full for hours. Some people add pickles or fresh dill. How do you make yours: plain and classic or with a twist?

You will need: You will need: 6 hard boiled eggs, 3 tablespoons mayonnaise, 1 teaspoon yellow mustard, 1 tablespoon chopped chives, salt, pepper, paprika, bread for toasting.

How to make it: 1. Peel and chop the eggs. 2. Mix in mayo and mustard. 3. Add chives, salt and pepper. 4. Toast the bread. 5. Spread the egg salad thick and dust with paprika.

Chicken Salad Croissants

Flaky, buttery croissants filled with creamy chicken salad are a brunch and baby shower favorite. They look elegant on a platter but are so easy to put together. Add a leaf of lettuce and a slice of tomato for crunch. Use mini croissants for parties so guests can grab one or two. Would you serve these at brunch or a picnic? Party deli salad recipes like this make hosting easy.

You will need: You will need: 3 cups chopped cooked chicken, 1/2 cup mayonnaise, 1 celery stalk, 1/2 cup halved grapes, 1 tablespoon lemon juice, salt, pepper, 6 croissants, lettuce.

How to make it: 1. Mix chicken, mayo, celery, grapes and lemon juice. 2. Season with salt and pepper. 3. Slice the croissants in half. 4. Add lettuce to each. 5. Fill with chicken salad and serve.

Open Faced Chicken Salad Sandwich, the Heart of Deli Salad Recipes

When you want something heartier, spoon classic chicken salad onto toasted rustic bread and top with fresh herbs and a little hot sauce. It is a knife and fork kind of sandwich. A rotisserie chicken makes this super quick. Among deli salad recipes, this one is the true classic. Do you like your chicken salad with or without onion?

You will need: You will need: 3 cups shredded rotisserie chicken, 1/2 cup mayonnaise, 2 tablespoons Greek yogurt, 1 celery stalk, 2 tablespoons red onion, 1 teaspoon Dijon, salt, pepper, rustic bread, parsley.

How to make it: 1. Shred the chicken. 2. Dice the celery and onion. 3. Mix with mayo, yogurt and Dijon. 4. Season and chill. 5. Spoon onto toasted bread and top with parsley.

Classic Tuna Salad Sandwich, One of the Cheapest Deli Salad Recipes

A can of tuna is one of the cheapest sources of protein you can buy, and tuna salad turns it into a lunch everyone loves. A little crunchy celery, tangy pickle relish and a squeeze of lemon make it taste fresh. Pile it on a soft roll with lettuce. Poll time: A) Tuna on white bread B) On a roll C) In lettuce cups D) With crackers.

You will need: You will need: 2 cans tuna (drained), 1/4 cup mayonnaise, 1 celery stalk, 2 tablespoons pickle relish, 1 teaspoon lemon juice, salt, pepper, rolls, lettuce.

How to make it: 1. Flake the tuna into a bowl. 2. Finely dice the celery. 3. Mix tuna, celery, mayo, relish and lemon. 4. Season with salt and pepper. 5. Serve on rolls with lettuce.

Smashed Chickpea Salad

This plant based salad is a great swap for tuna or chicken. Chickpeas get roughly mashed and mixed with tomato, cucumber, red onion and a lemony dressing. It is full of fiber and plant protein, and it keeps well for days. Eat it on toast, in a wrap or straight from the bowl. Have you tried chickpeas as a sandwich filling before? It is one of the best plant based deli salad recipes.

You will need: You will need: 1 can chickpeas (rinsed), 1 cup cherry tomatoes, 1 small cucumber, 1/4 red onion, 2 tablespoons olive oil, juice of 1 lemon, 1 teaspoon Dijon, parsley, salt, pepper.

How to make it: 1. Mash the chickpeas lightly with a fork. 2. Chop the tomatoes, cucumber and onion. 3. Whisk oil, lemon juice and Dijon. 4. Combine everything. 5. Season and add parsley.

Egg and Avocado Salad

Swap the mayo for creamy avocado and you get an egg salad that is lighter and full of healthy fats. Add a squeeze of lime, a little red onion and some greens for color. It is best eaten the same day because avocado turns brown. Serve it on greens or on whole grain toast. Would you swap mayo for avocado?

You will need: You will need: 4 hard boiled eggs, 1 ripe avocado, 1 tablespoon lime juice, 2 tablespoons red onion, salt, pepper, mixed greens.

How to make it: 1. Chop the eggs. 2. Mash the avocado with lime juice. 3. Fold in eggs and onion. 4. Season with salt and pepper. 5. Serve over greens or on toast.

Lemony Shrimp Salad

Shrimp salad tastes like a seaside lunch in New England. Cooked shrimp is tossed with a light lemon mayo, celery and fresh dill, then piled into rolls or onto greens. It feels special enough for guests but takes just 15 minutes. Use frozen cooked shrimp to save time. Would you eat it on a buttered roll or over salad greens? Seafood deli salad recipes like this feel extra special.

You will need: You will need: 1 pound cooked shrimp, 1/3 cup mayonnaise, 1 celery stalk, 1 tablespoon fresh dill, zest and juice of 1 lemon, salt, pepper, lettuce, avocado slices.

How to make it: 1. Chop the shrimp into bite size pieces. 2. Dice the celery. 3. Mix mayo, dill, lemon zest and juice. 4. Fold in shrimp and celery. 5. Season and serve over lettuce with avocado.

Salmon Salad with Lemon Dill

Leftover salmon makes a wonderful salad. Flake it and toss with Greek yogurt, lemon, dill and a few capers, then serve over greens or in a sandwich. It is rich in protein and omega 3 fats. These deli salad recipes are a great way to stretch one piece of fish into two meals. Have you ever turned leftover salmon into a salad?

You will need: You will need: 2 cups cooked salmon, 1/3 cup Greek yogurt, 1 tablespoon mayonnaise, 1 tablespoon capers, 1 tablespoon fresh dill, 1 lemon, salt, pepper, greens.

How to make it: 1. Flake the salmon into large pieces. 2. Mix yogurt, mayo, dill and lemon juice. 3. Gently fold in salmon and capers. 4. Season with salt and pepper. 5. Serve over greens or in a sandwich.

Potato Egg Salad, a Must Have Among Deli Salad Recipes

No deli case is complete without a creamy potato salad. Tender potatoes and chopped eggs mixed with mustard and mayo make the side everyone fights over at cookouts. Dress the potatoes while still warm so they soak up the flavor. Every family has its own secret ingredient. What is yours: pickles, bacon or paprika?

You will need: You will need: 2 pounds potatoes, 4 hard boiled eggs, 1/2 cup mayonnaise, 1 tablespoon yellow mustard, 1 tablespoon pickle juice, 2 celery stalks, 2 green onions, salt, pepper, paprika.

How to make it: 1. Boil cubed potatoes until tender, about 12 minutes. 2. Drain and toss with pickle juice. 3. Chop eggs, celery and green onions. 4. Mix mayo and mustard and fold everything together. 5. Chill and top with paprika.

Old Fashioned Ham Salad, One of the Vintage Deli Salad Recipes

Ham salad is a vintage deli favorite, especially in the South and Midwest. Chopped ham, sweet pickles and a little mustard become a spread you can put on crackers or soft bread. It is the best way to use leftover holiday ham. Some families grind it, others chop it by hand. Did your grandma make ham salad?

You will need: You will need: 2 cups chopped cooked ham, 1/3 cup mayonnaise, 2 tablespoons sweet pickle relish, 1 teaspoon yellow mustard, 1 celery stalk, black pepper, crackers or bread.

How to make it: 1. Pulse the ham in a food processor or chop finely. 2. Dice the celery. 3. Mix ham, celery, mayo, relish and mustard. 4. Season with pepper. 5. Chill and serve with crackers.

Curry Chicken Salad

This golden chicken salad has a warm, gentle spice from curry powder and a sweet touch from raisins or chopped apple. Toasted almonds add crunch. It tastes amazing in pita bread or on a bed of greens. It is a fun twist when classic chicken salad starts to feel boring. Poll: A) Raisins B) Apple C) Mango chutney D) Grapes. Which sweet bite would you add? Spiced deli salad recipes like this keep lunch exciting.

You will need: You will need: 3 cups cooked chicken, 1/2 cup Greek yogurt, 2 tablespoons mayonnaise, 2 teaspoons curry powder, 1/3 cup raisins or diced apple, 1/4 cup toasted sliced almonds, 2 green onions, salt.

How to make it: 1. Chop the chicken. 2. Whisk yogurt, mayo and curry powder. 3. Fold in chicken, raisins and green onions. 4. Season with salt. 5. Top with almonds and serve.

Chicken Salad Club Sandwich

Take a classic club, swap the turkey for chicken salad, and you have a tall triple decker that looks amazing. Layer toasted bread with chicken salad, crispy bacon, lettuce and tomato. Cut into triangles and hold with toothpicks. It is a fun weekend lunch. Do you eat a club sandwich in one bite or take it apart?

You will need: You will need: 2 cups chicken salad, 6 slices toasted bread, 4 slices cooked bacon, lettuce leaves, 1 tomato (sliced), toothpicks.

How to make it: 1. Toast the bread. 2. Spread chicken salad on a slice and add lettuce. 3. Add a second slice, then bacon and tomato. 4. Top with the third slice. 5. Cut into triangles and pin with toothpicks.

Olivier Salad (Russian Potato Salad)

Olivier salad is a holiday must in Russia, Ukraine and many other countries, especially on New Year. Potatoes, carrots, peas, pickles, eggs and ham or chicken are all diced small and mixed with mayo. It is colorful, creamy and very filling. If you love deli salad recipes, this one from far away is worth a try.

You will need: You will need: 3 potatoes, 2 carrots, 3 hard boiled eggs, 1 cup peas, 3 dill pickles, 1 cup diced ham or chicken, 1/2 cup mayonnaise, salt, pepper, dill.

How to make it: 1. Boil potatoes and carrots until tender and cool. 2. Dice potatoes, carrots, eggs, pickles and ham into small cubes. 3. Add peas. 4. Fold in mayo and season. 5. Chill and garnish with dill.

Leftover Turkey Salad Bagel

Thanksgiving is coming, which means leftover turkey. Turn it into a creamy turkey salad with a little cranberry sauce stirred in, then stack it on a toasted bagel with lettuce. It is the best day after lunch. Plain, everything or sesame bagel, any kind works. What is your favorite way to use Thanksgiving leftovers?

You will need: You will need: 2 cups chopped cooked turkey, 1/4 cup mayonnaise, 2 tablespoons cranberry sauce, 1 celery stalk, salt, pepper, 4 bagels, lettuce.

How to make it: 1. Chop the turkey and celery. 2. Mix with mayo and cranberry sauce. 3. Season with salt and pepper. 4. Toast the bagels. 5. Add lettuce and a big scoop of turkey salad.