High Protein Chicken Egg Salad (Print)

A protein-rich salad combining tender chicken, creamy eggs, fresh greens, and tangy mustard dressing.

# Ingredients:

→ Proteins

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

→ Salad Base

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

→ Dressing

07 - 3 tablespoons Greek yogurt or mayonnaise (about 1.5 oz)
08 - 2 tablespoons Dijon mustard (about 1 oz)
09 - 1 tablespoon olive oil (15 ml)
10 - 1 tablespoon lemon juice (15 ml)
11 - 1 teaspoon honey
12 - Salt and black pepper, to taste

→ Garnish (Optional)

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

# Directions:

01 - Place chicken breasts in a saucepan, cover with water, add a pinch of salt, bring to a boil, then simmer for 12 to 15 minutes until cooked through. Remove chicken, let cool, then shred or dice.
02 - While chicken cooks, 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 the shredded chicken, chopped eggs, baby spinach or mixed greens, cherry tomatoes, diced cucumber, and thinly sliced red onion.
04 - In a small bowl, whisk together Greek yogurt or mayonnaise, Dijon mustard, olive oil, lemon juice, honey, salt, and black pepper until smooth.
05 - Pour the dressing over the salad mixture, gently tossing until all ingredients are evenly coated.
06 - Top the salad with chopped fresh chives or dill and sliced avocado if desired. Serve chilled or at room temperature.

# Expert Tips:

01 -
  • It's ready in under 35 minutes from stovetop to plate, which means you can actually make this on a weeknight without stress.
  • The protein keeps you full for hours, so you won't be hunting for snacks at 3 PM.
  • It tastes even better the next day when the dressing soaks into everything, making it perfect for meal prep Sundays.
  • The tangy mustard dressing cuts through the richness of the egg and chicken in a way that feels both comforting and bright.
02 -
  • The ice bath for eggs isn't optional—it stops the green ring around the yolk that happens when you overcook them and makes peeling so much less frustrating.
  • Don't dress this salad more than an hour before eating if you want the greens to stay crisp; the acid will start wilting them down, though honestly it still tastes great.
  • Season the dressing aggressively because the salad ingredients are pretty neutral, and they need that tangy mustard flavor to shine through.
03 -
  • Don't skip the pinch of salt when poaching the chicken—it seasons the meat from the inside out in a way that makes a real difference.
  • Make the dressing thicker by using a little less lemon juice if it breaks or separates; whisking it slowly helps keep it emulsified and smooth.
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