High Protein Chicken Egg Salad (Print Version)

Protein-rich chicken and egg salad tossed in tangy mustard dressing with fresh greens and cherry tomatoes.

# What You'll Need:

→ Proteins

01 - 2 large boneless, skinless chicken breasts (14 oz)
02 - 6 large eggs

→ Salad Base

03 - 2 cups (2 oz) baby spinach or mixed greens
04 - 1 cup (3.5 oz) cherry tomatoes, halved
05 - 1 small cucumber, diced
06 - 1/4 red onion, thinly sliced

→ Dressing

07 - 3 tbsp (1.6 fl oz) Greek yogurt or mayonnaise
08 - 2 tbsp (1 fl oz) Dijon mustard
09 - 1 tbsp (0.5 fl oz) olive oil
10 - 1 tbsp (0.5 fl oz) lemon juice
11 - 1 tsp honey
12 - Salt and black pepper to taste

→ Garnish (Optional)

13 - 2 tbsp fresh chives or dill, chopped
14 - 1 avocado, sliced

# How to Make It:

01 - Place chicken breasts in a saucepan, cover with water and a pinch of salt. Bring to a boil, then simmer for 12–15 minutes until fully cooked. Remove from water, let cool, then shred or dice.
02 - Place eggs in a saucepan, cover with water, bring to a boil, then simmer for 10 minutes. Transfer immediately to an ice bath, peel, and chop.
03 - In a large bowl, mix shredded chicken, chopped eggs, baby spinach or mixed greens, cherry tomatoes, diced cucumber, and sliced red onion.
04 - Whisk together Greek yogurt or mayonnaise, Dijon mustard, olive oil, lemon juice, honey, salt, and black pepper in a small bowl until smooth.
05 - Pour the dressing over the salad mixture and toss gently to coat all ingredients evenly.
06 - Top with chopped fresh chives or dill and sliced avocado if desired. Serve chilled or at room temperature.

# Additional Tips::

01 -
  • It keeps you full for hours without that sluggish feeling you get from carb-heavy lunches.
  • The mustard dressing has just enough tang to make plain chicken and eggs taste exciting.
  • You can prep it once and have satisfying meals ready for days.
  • It works as a main dish, wrap filling, or even stuffed into a pita when youre rushing out the door.
02 -
  • Overcooking the chicken makes it dry and stringy, so I check it at 12 minutes and pull it as soon as its no longer pink inside.
  • Skipping the ice bath on the eggs leads to stubborn shells and that greenish ring around the yolk.
  • Adding the dressing right before serving keeps the greens crisp, or I store it separately if Im meal prepping.
  • Using warm chicken and eggs makes the greens wilt too much, so I always let the proteins cool first.
03 -
  • Season the poaching water with garlic powder, paprika, or a bay leaf to infuse the chicken with subtle flavor.
  • Let the chicken rest for five minutes after poaching so the juices redistribute and it stays moist when you shred it.
  • Rinse the red onion slices in cold water for a few minutes to take the sharp edge off without losing the crunch.
  • Use a fork to mash one of the eggs slightly before chopping so it blends into the dressing and makes everything extra creamy.
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