Save I stumbled onto this salad during a rushed Tuesday morning when I had leftover rotisserie chicken and a carton of eggs staring at me from the fridge. A coworker had just raved about some trendy egg salad situation on her lunch break, and I thought, why not combine forces? Twenty minutes later, I was scooping this protein-packed mixture into a bowl, and the tangy mustard dressing hit different when it came together. It became my go-to meal prep anchor, the kind of dish that tastes better on day three than day one.
My sister came home from the gym one afternoon and caught me mid-prep, watching the eggs boil while chicken poached in the next pan. She grabbed a fork before I even finished assembling it, tasted it, and asked if I could make it every Sunday. That's when I realized this wasn't just efficient—it was genuinely craveable, the kind of salad people actually look forward to eating.
Ingredients
- Chicken breasts: Two large boneless, skinless breasts (about 400 g) poach beautifully and shred into tender pieces; poaching keeps them juicy instead of rubbery.
- Eggs: Six large eggs hard-boiled and chopped add a creamy richness and serious protein boost that makes this actually satisfying.
- Baby spinach or mixed greens: Two cups form the base and add a slight peppery note that complements the creamy dressing.
- Cherry tomatoes: One cup halved brings fresh acidity and bursts of brightness with every bite.
- Cucumber: One small diced cucumber adds cooling crunch that prevents the salad from feeling heavy.
- Red onion: A quarter thinly sliced gives sharp bite that balances the creaminess beautifully.
- Greek yogurt: Three tablespoons mixed with mustard creates a dressing that tastes indulgent without derailing your goals.
- Dijon mustard: Two tablespoons brings that tangy edge that makes people ask what you did differently.
- Olive oil: One tablespoon helps the dressing coat everything evenly and smoothly.
- Lemon juice: One tablespoon brightens everything and prevents the salad from tasting flat.
- Honey: One teaspoon rounds out the sharpness with the gentlest sweetness.
- Salt and pepper: Season to taste because this is where you dial things in exactly how you prefer.
- Fresh chives or dill: Two tablespoons chopped add a herbaceous finish if you want to feel fancy.
- Avocado: One sliced on top is optional but turns this into something you'd actually pay for at a cafe.
Instructions
- Get the chicken cooking:
- Place two chicken breasts in a saucepan, cover completely with water, add a pinch of salt, and bring to a boil over high heat. Once boiling, reduce heat to medium and simmer for 12 to 15 minutes until the meat is white throughout with no pink near the thickest part. Remove with tongs and let cool on a cutting board while you handle the eggs.
- Hard boil the eggs:
- Put six eggs in a separate saucepan, cover with cold water, and bring to a boil over high heat. Simmer for exactly 10 minutes—set a timer because this timing is what makes them creamy inside with just the slightest soft center. Immediately transfer them to an ice bath using a slotted spoon; the ice shock stops the cooking and makes peeling easier.
- Prep your vegetables:
- While proteins cool, halve your cherry tomatoes, dice the cucumber into bite-sized pieces, and thinly slice the red onion so it releases its sharp flavor throughout the salad. Chop the cooled eggs into chunks you actually want to bite into, not paste.
- Shred and build the salad:
- Once the chicken is cool enough to touch, shred it with two forks or dice it into pieces that match your other ingredients. In a large bowl, toss together the spinach or greens, shredded chicken, chopped eggs, tomatoes, cucumber, and red onion.
- Make the dressing:
- In a small bowl, whisk together three tablespoons of Greek yogurt, two tablespoons of Dijon mustard, one tablespoon of olive oil, one tablespoon of lemon juice, one teaspoon of honey, and a pinch each of salt and black pepper until the mixture is completely smooth and emulsified. Taste it; this is your moment to adjust the tanginess or sweetness.
- Bring it all together:
- Pour the dressing over the salad and toss gently but thoroughly so every leaf and piece gets coated without crushing the delicate greens. If you're using avocado, add it just before serving so it doesn't turn brown.
Save I brought this to a friend's dinner party once, fully expecting it to be overshadowed by fancier dishes, but people kept coming back to it instead of the pasta. That moment when someone you barely know asks you to send them the recipe—that's when you know you've created something real.
Make It Work for Your Week
This salad is a meal-prep dream because the components stay fresh separately for four days in the refrigerator. I usually poach the chicken and boil the eggs on Sunday, chop vegetables on Tuesday, and mix the dressing whenever hunger strikes. Some mornings I grab a container of everything except greens and dressing, then assemble it fresh at work so nothing gets soggy. The salad also tastes fine straight from the fridge without heating, which is honestly its secret superpower.
Flavor Riffs You Can Play With
The foundation is solid, but this salad loves being customized. I've added diced pickles for tang, capers for briny funk, and crispy bacon bits when I wanted to get reckless. Swapping the Greek yogurt for a mayo-based dressing instantly makes it richer, almost restaurant-style, while adding a tablespoon of whole-grain mustard instead of Dijon gives you texture and visual character. Even just shaking in garlic powder or paprika while the chicken poaches changes the entire vibe.
Storage and Serving Tips
This salad eats well at room temperature or cold straight from the fridge, which is why it became my go-to for lunches and unexpected dinner guests. You can prep the proteins a full day ahead and build the salad that morning, or assemble everything except the greens and dressing and finish it just before eating to keep things crisp and bright.
- Store dressed salad in an airtight container for up to two days; the proteins actually marinate and taste better the next day.
- Keep greens and dressing separate if you're prepping for the week to prevent wilting.
- Slice the avocado right before serving or toss it with a tiny squeeze of lemon juice to prevent browning.
Save This is the kind of salad that proves lunch doesn't have to be boring when you actually care about building something worth eating. It's become my quiet solution to staying on track without sacrificing flavor or satisfaction.
Recipe FAQ
- → How should I cook the chicken for best texture?
Poaching chicken breasts in salted water until fully cooked yields tender and juicy meat that easily shreds or dices for the salad.
- → Can I substitute Greek yogurt in the dressing?
Yes, light mayonnaise can be used instead of Greek yogurt for a richer texture while maintaining creaminess.
- → How long do the eggs need to cook?
Simmer eggs for about 10 minutes, then transfer to ice water to cool before peeling and chopping to ensure firm yolks.
- → Are there recommended additions to enhance the flavor?
Adding garlic powder and paprika to the chicken before poaching or diced pickles and capers to the salad can provide extra depth and tang.
- → What greens work best with this chicken and egg combination?
Baby spinach or a mix of fresh leafy greens complements the protein perfectly, adding freshness and texture.