15 Cold Make-Ahead Dinners for Super Hot Weeks

These refreshing lettuce wraps call on deli-roasted chicken to save you the trouble of cooking. You can prepare the chicken salad mixture in advance; spoon it into lettuce leaves before serving.

"Loved this salad! It has a great flavor and you can make it ahead of time. I subbed soba noodles for spaghetti and snow peas for sugar snap because this is what I had. It turned out great and it was very satisfying," Allrecipes Allstar Bibi says.

Believe it or not, you can build one of these thick New Orleans sandwiches and keep it in the fridge for a couple of days without it going soggy or stale. Just envelop it tightly with plastic wrap and weigh it down with a pot, pan, or cans to ensure the flavors distribute evenly. Jenn, the recipe's contributor, says you can keep the recipe's briny olive salad in the fridge for up to a month.

Buffalo chicken doesn't have to be a hot, heavy meal. Recipe contributor Nikki recommends serving it on toasted hoagie rolls with melted Cheddar or jack cheese, but you can keep it cold with tortillas or lettuce wraps, as reviewers attest.  

"Very nice and refreshing. I totally recommend letting the flavors meld overnight," home cook Vanessa says. "Healthy and delish!" Top this quinoa salad with fresh avocado before serving.

Between broccoli slaw mix, ramen noodles, peanuts, and sunflower seeds, this make-ahead salad delivers seriously satisfying crunch. Add rotisserie chicken for protein.

Coated with mayonnaise and sour cream, our Awesome Ham Pasta Salad tastes comforting but fresh at the same time thanks to red bell pepper, green bell pepper, red onion, and cherry tomatoes.

This egg salad averages five-star reviews for its simplicity and classic flavor. Whether you serve it as sandwich, atop avocado halves, or in hallowed-out tomatoes, it's a no-brainer meal. 

"Great tasting salad! I made this with leftovers in mind so I waited until serving to add the cucumber — worked out perfectly. It's also good with a handful of frozen peas added at the last minute," home cook Ruth Stephens says of this cool, creamy pasta salad.

Gazpacho lasts a few days in the fridge, and one bite of Chef John's refreshing but well-seasoned recipe will convince you to keep a batch on hand at all times through the summer. Serve it alongside a sandwich or hearty cold salad. 

Sliced mushrooms, cherry tomatoes, red bell peppers, crumbled feta, black olives, and pepperoni bulk up this make-ahead pasta salad, which gets a kick of Mediterranean flavor from dried basil, dried oregano, olive oil, and red wine vinegar.

"This recipe has quickly become a summer favorite! I also like to toss in broccoli/carrot slaw for an added veggie boost. Quick and easy to throw together on a hot day," home cook AlexD says.

Rotisserie chicken comes to the rescue once again in this no-cook chicken salad that keeps for up to three days in the fridge. Recipe submitter and Allrecipes Allstar thedailygourmet suggests serving it over toasted croissants or butter lettuce.

Change up your chicken salad routine with this filling plant-based recipe. "You can make up the chickpea salad part ahead of time, and make it into a sandwich when you want it by drizzling some olive oil on the bread and spoon the mix on top. Ingredients can vary — basically whatever veggies you can find," home cook straawberrycandy32 says.

Full of veggies and chicken, this quinoa salad is prepared warm but tastes just as delicious cold. Home cook Julia Wooters suggests adding fresh lemon juice, which will keep it tasting fresh and bright.