Salades de trois façons : aux œufs, au thon et au poulet

Ingrédients

• 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
• 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)
• 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)

Préparation

1. 1

   --- EGG SALAD ---

2. 2

   Add eggs to a pot and cover with cold water.

3. 3

   Bring to a boil over medium-high heat.

4. 4

   Once boiling, turn off the heat and cover with a lid. Let sit for 4 minutes.

5. 5

   Transfer eggs to an ice bath and let cool completely.

6. 6

   Peel the eggs and roughly chop them.

7. 7

   In a small bowl, mix together the mayo, cottage cheese, milk, mustard, salt, pepper, and sugar until smooth.

8. 8

   Add the chopped eggs to a bowl and pour the dressing over top.

9. 9

   Gently fold everything together until well combined.

10. 10

    Taste and adjust seasoning if needed.

11. 11

    Chill in an airtight container or serve immediately.

12. 12

    --- GRINDER CHICKEN SALAD ---

13. 13

    In a large bowl, add the shredded rotisserie chicken, chopped pepperoncinis, and red onion.

14. 14

    In a separate bowl, whisk together the mayo, vinegar, Parmesan, parsley, garlic powder, mustard, Italian seasoning, red pepper flakes, black pepper, and salt.

15. 15

    Pour the dressing over the chicken mixture.

16. 16

    Stir everything together until evenly coated.

17. 17

    Taste and adjust seasoning if needed.

18. 18

    Serve immediately or chill in an airtight container for later.

19. 19

    --- SPICY KIMCHI TUNA SALAD ---

20. 20

    In a large bowl, add the drained tuna and flake it with a fork.

21. 21

    Add kewpie mayo, sriracha, sliced green onions, sesame oil, soy sauce, and a squeeze of lemon juice.

22. 22

    Mix everything together until creamy and well combined.

23. 23

    Taste and season with salt, if needed.

24. 24

    Chill in an airtight container or serve immediately.