Pin Recipe I threw this together on a Tuesday after spin class, ravenous and staring at leftover chicken in the fridge. The idea came from scrolling through egg salad videos at a red light, and I thought, why not combine both? What started as a lazy lunch became my most-requested meal prep recipe. It's filling without the afternoon slump, and honestly, it tastes better than it has any right to.
My coworker asked for the recipe after I brought it to a potluck, and she texted me three days later saying her kids actually ate vegetables. I've made it for picnics, post-workout dinners, and even that one time I needed to bring something to a book club and forgot until the last minute. It just works, no matter the occasion.
Ingredients
- Boneless, skinless chicken breasts: These are lean and cook quickly, but don't skimp on the poaching time or they'll dry out and ruin everything.
- Large eggs: The creaminess from the yolks balances the mustard perfectly, and they add serious protein without extra effort.
- Baby spinach or mixed greens: I use spinach because it wilts just enough when tossed with warm chicken, adding a subtle sweetness.
- Cherry tomatoes: Halve them so every bite gets a little burst of juice, it makes the whole salad feel fresher.
- Cucumber: Dice it small for crunch, and if it's watery, pat it dry with a towel first.
- Red onion: Slice it thin and soak in cold water for five minutes if you're sensitive to the bite.
- Greek yogurt: This makes the dressing tangy and creamy without the mayo guilt, but mayo works if that's what you have.
- Dijon mustard: The sharpness cuts through the richness and ties everything together, don't use yellow mustard here.
- Olive oil: Just a tablespoon smooths out the dressing and adds a subtle fruity note.
- Lemon juice: Freshly squeezed is worth it, the brightness wakes up the whole bowl.
- Honey: A tiny drizzle balances the acid and mustard without making it sweet.
- Fresh chives or dill: I prefer dill because it reminds me of deli salads, but chives are milder if you're not into that.
- Avocado: Slice it right before serving so it doesn't brown, and it adds a buttery richness that feels indulgent.
Instructions
- Poach the Chicken:
- Drop the chicken breasts into salted simmering water and let them cook gently for 12 to 15 minutes, no rushing or they'll turn rubbery. Once they're done, pull them out and let them cool before shredding with two forks or chopping into bite-sized pieces.
- Boil and Peel the Eggs:
- Get the eggs into boiling water, then lower the heat and simmer for exactly 10 minutes before plunging them into ice water. The ice bath makes peeling a breeze, and chopping them while they're still slightly warm keeps the yolks creamy.
- Prep the Vegetables:
- Toss the spinach, halved tomatoes, diced cucumber, and sliced red onion into a large bowl with the chicken and eggs. Mix gently so nothing gets mushy, you want every ingredient to shine.
- Whisk the Dressing:
- Combine the Greek yogurt, Dijon, olive oil, lemon juice, honey, salt, and pepper in a small bowl and whisk until it's smooth and pourable. Taste it and adjust the seasoning, this is your moment to make it yours.
- Toss and Serve:
- Pour the dressing over the salad and toss everything together until it's evenly coated, then top with fresh herbs and avocado. Serve it chilled or at room temperature, both ways are delicious.
Pin Recipe I remember bringing this to a summer barbecue and watching my friend's husband go back for thirds. He said it was the first salad that didn't feel like a side thought, and honestly, that's the best compliment I've ever gotten. It's the kind of dish that makes people rethink what healthy food can taste like.
How to Store and Meal Prep
I divide this into glass containers on Sunday and eat it through Wednesday, keeping the avocado and dressing separate until I'm ready to eat. The chicken and eggs hold up beautifully in the fridge for three to four days, and the greens stay crisp if you don't drown them in dressing too early. If you're prepping for the week, double the batch and thank yourself later.
Swaps and Variations
Sometimes I swap the chicken for canned tuna when I'm feeling lazy, or I'll throw in roasted chickpeas if I want it vegetarian. A handful of crumbled feta or shredded cheddar adds a salty punch, and swapping the cucumber for diced bell pepper gives it a sweeter crunch. You can also toss in leftover quinoa or farro to make it even heartier without losing the freshness.
Serving Suggestions
I've served this on a bed of arugula, stuffed into whole wheat pita pockets, and even piled onto toasted sourdough for an open-faced sandwich. It pairs beautifully with a handful of kettle chips on the side, or you can scoop it up with crackers for a quick snack.
- Serve it in lettuce wraps for a low-carb option that still feels like a meal.
- Pair it with a cold sparkling water with lemon for a light, refreshing lunch.
- Top with a sprinkle of everything bagel seasoning for a fun twist.
Pin Recipe This salad has become my go-to whenever I need something that feels nourishing without any fuss. I hope it becomes a staple in your kitchen too, because once you nail the dressing, you'll never look back.
Recipe FAQs
- → How do I cook the chicken for this salad?
Poach boneless, skinless chicken breasts in simmering salted water for 12–15 minutes until cooked through, then shred or dice.
- → What is the best way to prepare the eggs?
Simmer eggs in boiling water for 10 minutes, plunge them into ice water immediately, then peel and chop.
- → Can I substitute Greek yogurt in the dressing?
Yes, light mayonnaise can be used as an alternative to achieve a richer texture in the dressing.
- → What greens work well in this salad?
Baby spinach or mixed greens provide a fresh, mild base that complements the protein and dressing flavors.
- → Are there any suggested garnishes for extra flavor?
Fresh chives or dill and sliced avocado enhance taste and add creaminess to the salad.
- → How can I add more zest to the dish?
Including diced pickles or capers offers a tangy twist, balancing the creamy and savory elements.