Pin There's something about a salad that makes you feel like you've got your life together, even if you're just throwing things in a bowl between meetings. I discovered this chicken and egg salad on a Tuesday when I had leftover rotisserie chicken and hard boiled eggs staring at me from the fridge, daring me to do something interesting with them. Instead of the sad desk lunch I'd resigned myself to, I tossed them together with some greens, added a quick mustard dressing, and suddenly I had something that felt fancy enough for guests but quick enough for meal prep. It became my go-to answer whenever someone asks what I eat for lunch.
I made this for a friend who was training for a half-marathon and needed something protein-packed that didn't taste like punishment. She took one bite and texted me the recipe request before she even finished eating, which is the highest compliment I've ever received. Now whenever she talks about her training meals, she mentions this salad, and I like to think it fueled at least one personal best.
Ingredients
- Chicken breasts: Use boneless, skinless ones and don't skip the poaching step—it keeps them juicy instead of rubbery, and the gentle cooking method keeps the kitchen from getting too hot.
- Eggs: The ice bath is non-negotiable if you want that creamy yolk and clean peel; rushing this step will haunt you with shells.
- Baby spinach or mixed greens: The salad base needs something tender enough to play nice with the creamy dressing without getting wilted.
- Cherry tomatoes: Halving them releases their natural sweetness and makes every bite less likely to slip off your fork.
- Cucumber: A small one diced keeps things fresh and crisp without watering down the salad.
- Red onion: Thin slices add bite without overpowering; it's the punctuation mark this salad needed.
- Greek yogurt: The tanginess is what makes this dressing sing—it's lighter than mayo but just as creamy.
- Dijon mustard: This is the flavor anchor; don't use yellow mustard or you'll miss what makes this work.
- Olive oil: Keeps the dressing luxurious and adds a subtle richness.
- Lemon juice: The acid brings everything into focus and prevents the salad from tasting heavy.
- Honey: Just a touch to balance the sharp mustard with a whisper of sweetness.
- Fresh chives or dill: These optional garnishes add a fresh green moment at the end if you want them.
- Avocado: Optional but transforms this into something that feels restaurant-worthy on a weekday.
Instructions
- Poach the chicken gently:
- Place chicken breasts in a saucepan and cover with cold water, then add a pinch of salt. Bring to a boil, then lower the heat and simmer for 12-15 minutes until the internal temperature hits 165°F and a fork pulls the meat apart easily. Let it cool enough to handle, then shred or dice it into bite-sized pieces.
- Boil and shock the eggs:
- Put eggs in another saucepan, cover with cold water, bring to a boil, then simmer for 10 minutes. Immediately scoop them into an ice bath to stop the cooking process and make peeling so much easier—this moment is everything.
- Build the salad base:
- In a large bowl, toss together the cooled chicken, chopped eggs, greens, halved tomatoes, diced cucumber, and thin sliced red onion. Keep it loose so everything mingles without getting crushed.
- Whisk the dressing:
- In a small bowl, whisk together Greek yogurt, Dijon mustard, olive oil, lemon juice, and honey until completely smooth. Taste it and adjust the seasoning with salt and pepper—trust your palate here.
- Bring it all together:
- Pour the dressing over the salad and toss gently until every component is coated and happy. The dressing will meld with everything over the next few hours, making each bite more flavorful.
- Finish and serve:
- Top with fresh chives or dill if you're using them, add avocado slices if you want that creamy element, and serve it chilled or at room temperature depending on your mood.
Pin My roommate started making this salad the same week I did, and we'd accidentally text each other photos of our lunch on the same days like we were salad twins. It became this silly inside joke, but it also meant we were both eating better, and somehow that felt like a quiet victory in the middle of chaotic seasons.
The Dressing Is Everything
This isn't a salad where you can just dump ranch on top and call it a day. The mustard-yogurt dressing is what separates this from a sad desk lunch and turns it into something you actually want to eat. I learned this the hard way by trying to simplify it once, and the result was forgettable. The honey rounds out the sharp mustard, the lemon juice keeps it from being heavy, and the Greek yogurt gives it this silky finish that feels indulgent without being over the top. Once you nail this dressing, you can throw it on almost anything and suddenly your salad game improves.
Why This Works for Meal Prep
The beauty of this salad is that you can prep all the components on Sunday and just toss them together as you need them during the week. The chicken and eggs keep perfectly for four or five days, and since you're dressing it fresh each time, the greens stay crisp and the whole thing tastes bright rather than sad and soggy. I started doing this on Sundays with my meditation playlist going in the background, turning meal prep into something almost meditative instead of a chore.
Variations and Personal Touches
This salad is honestly a canvas for whatever you have in your fridge and whatever your taste buds are craving that day. I've added everything from crispy bacon bits when I'm feeling indulgent to pickles and capers when I want something more briny. On days when I'm grilling for dinner anyway, I'll char the chicken breasts instead of poaching them for a different flavor profile. The mustard dressing is forgiving enough to play well with most additions, which is why this salad has become my answer to the question of what to make when I'm not sure what I want.
- Season the raw chicken with garlic powder and paprika before poaching for extra depth of flavor.
- Swap mayonnaise for Greek yogurt if you want something richer and less tangy.
- Add avocado, capers, or crispy bacon if you want to turn this into a weekend version that feels more special.
Pin This salad has become one of those recipes I make without even thinking about it anymore, which is the best compliment a recipe can get. It's nourishing, delicious, and somehow manages to be both simple and impressive at the same time.