Save I started making this salad on Sundays when I needed something filling that would actually keep me satisfied past noon. The combination of tender chicken and creamy eggs felt indulgent but the protein count made it practical. I loved how the tangy mustard dressing pulled everything together without feeling heavy. After a few weeks it became my go-to meal prep solution. Now I cant imagine my fridge without a container of this waiting for me.
The first time I brought this to work my coworker leaned over and asked what smelled so good. She expected something complicated but when I told her it was just chicken, eggs, and a quick dressing she looked relieved. We ended up making it together that weekend and she added pickles to hers which I tried the next time. That little briny crunch changed everything. Now I think of her every time I chop cucumbers for this salad.
Ingredients
- Boneless skinless chicken breasts: I poach them gently so they stay juicy and shred easily, and a pinch of garlic powder in the water makes a subtle difference.
- Large eggs: The ice bath after boiling stops that gray ring from forming and makes peeling so much easier.
- Baby spinach or mixed greens: I like spinach for the iron boost but arugula adds a peppery bite if you want more flavor.
- Cherry tomatoes: Halving them releases their juice into the salad and they stay sweet and firm.
- Cucumber: I leave the skin on for crunch and color, just make sure to dice it small so every bite has some.
- Red onion: Slicing it thin keeps the sharpness in check, and soaking the slices in cold water for five minutes mellows them even more.
- Greek yogurt or mayonnaise: Greek yogurt feels lighter and adds extra protein, but mayo gives that classic creamy richness.
- Dijon mustard: This is the soul of the dressing, sharp and tangy without being overwhelming.
- Olive oil: Just a tablespoon helps the dressing coat everything smoothly.
- Lemon juice: Fresh lemon juice brightens the whole bowl and balances the mustard.
- Honey: A touch of sweetness rounds out the acidity and makes the dressing taste more complex.
- Fresh chives or dill: I grab whichever herb I have, both add freshness and a hint of oniony or grassy flavor.
- Avocado: Creamy slices on top make it feel luxurious and add healthy fats.
Instructions
- Poach the chicken:
- I put the chicken breasts in a saucepan with enough water to cover them and a good pinch of salt, then bring it to a boil and drop the heat to a gentle simmer. After 12 to 15 minutes the chicken is cooked through and still tender, then I lift it out and let it cool before shredding or dicing.
- Boil and chill the eggs:
- While the chicken cooks I place the eggs in another saucepan, cover them with water, and bring it to a boil before simmering for 10 minutes. The ice bath right after makes peeling effortless and the yolks stay bright yellow.
- Combine the salad base:
- In a large bowl I toss the shredded chicken, chopped eggs, spinach or greens, halved cherry tomatoes, diced cucumber, and thinly sliced red onion. Everything gets evenly distributed and it already looks colorful.
- Whisk the dressing:
- In a small bowl I whisk together the Greek yogurt or mayo, Dijon mustard, olive oil, lemon juice, honey, salt, and pepper until its smooth and creamy. Tasting it now lets me adjust the seasoning before it hits the salad.
- Dress and toss:
- I pour the dressing over the salad and toss gently with clean hands or tongs to coat every piece. The greens wilt slightly and the flavors start mingling right away.
- Garnish and serve:
- I sprinkle fresh chives or dill over the top and add avocado slices if Im serving it right away. It tastes great chilled or at room temperature depending on my mood.
Pin it One evening I made this for my sister after her gym session and she ate two servings without saying a word. When she finally looked up she said it was the first time a salad actually felt like a meal. That moment reminded me why I keep coming back to this recipe. Its not fancy but it delivers exactly what you need when youre hungry and dont want to compromise.
Making It Your Own
I started experimenting after the third or fourth time I made this and realized it welcomes just about any addition. Diced pickles or capers bring a briny punch that cuts through the richness. If you want more crunch try adding chopped celery or radishes. I have also stirred in a handful of cooked quinoa or chickpeas when I wanted extra bulk without more protein. Some people like a pinch of smoked paprika or cayenne in the dressing for warmth. Trust your instincts and taste as you go.
Meal Prep and Storage
This salad holds up beautifully in the fridge for three to four days if you store the dressing separately. I portion it into glass containers with the greens on the bottom, proteins and veggies in the middle, and the dressing in a small jar on the side. When Im ready to eat I shake the dressing, pour it over, and give it a quick toss. The chicken and eggs stay tender and the vegetables keep their snap. If you add avocado do it right before serving so it doesnt brown.
Serving Suggestions
I usually eat this straight from the bowl with a fork but it works in so many other ways. Stuff it into a whole wheat pita or wrap for a portable lunch. Pile it onto toasted sourdough for an open faced sandwich. Serve it over butter lettuce cups for a low carb option. I have even used it as a topping for baked sweet potatoes when I wanted something more substantial.
- Pair it with a handful of whole grain crackers or a slice of seeded bread.
- Serve it alongside roasted vegetables or a simple soup for a complete meal.
- Add a sprinkle of everything bagel seasoning on top for an unexpected flavor boost.
Pin it This salad has earned its spot in my weekly routine because it never feels like a chore to make and it always leaves me satisfied. I hope it becomes a staple in your kitchen too.
Frequently Asked Questions
- → How should the chicken be cooked for best texture?
Poaching chicken breasts gently in salted water until fully cooked keeps the meat tender and juicy, perfect for shredding or dicing.
- → Can I use different greens in this salad?
Yes, baby spinach or mixed greens both work well to add freshness and color to the salad base.
- → What alternatives are there for the dressing base?
Greek yogurt or mayonnaise can be used interchangeably to create a creamy texture for the mustard dressing.
- → Is it possible to prepare this dish ahead of time?
Absolutely, the salad holds well in the fridge and benefits from flavors melding after a few hours, making it great for meal prep.
- → What garnishes enhance the flavors best?
Fresh chives, dill, or sliced avocado add bright, herbal, and creamy notes that complement the tangy dressing and protein elements.