Save I discovered this salad by accident on a Tuesday afternoon when I had leftover roasted chicken and hard-boiled eggs staring at me from the fridge. Instead of the usual sad desk lunch, I decided to throw them together with whatever greens I had on hand and a quick mustard dressing. That first bite—the creamy eggs mixing with tender chicken and that tangy punch of Dijon—completely changed how I thought about lunch. Now it's become my go-to when I need something that feels substantial but doesn't weigh me down, especially on days when I'm trying to hit my protein goals without overthinking it.
I made this for a friend who was going through a big fitness phase, and watching her face light up when she realized it had zero boring diet food vibes was worth every second. She asked for the recipe before she even finished eating, which honestly says everything about how this salad just works.
Ingredients
- Chicken breasts: The unsung hero here—poaching keeps them impossibly tender and juicy instead of that sad, dry texture you get from baking. Two large ones shred beautifully into the salad.
- Large eggs: Six of them give you that creamy richness that makes this feel indulgent. The ice bath is non-negotiable if you want that perfect, custardy yolk.
- Baby spinach or mixed greens: About two cups is the sweet spot for structure without being overwhelming—you want the greens to support the proteins, not drown them out.
- Cherry tomatoes: Halve them so they release little bursts of flavor with each bite and don't roll around like tiny rebels.
- Cucumber: One small one, diced fine, adds that refreshing crunch that keeps the whole thing from feeling heavy.
- Red onion: Slice it thin—a quarter of one gives just enough bite to wake everything up without overpowering.
- Greek yogurt or mayonnaise: Three tablespoons create the creamy base; Greek yogurt keeps it lighter if you're watching calories, but mayo leans into comfort.
- Dijon mustard: Two tablespoons are the backbone of the flavor here—this is where the magic happens.
- Olive oil: A tablespoon brings richness and helps the dressing coat everything evenly.
- Lemon juice: Fresh lemon brightens the whole thing and prevents it from tasting heavy.
- Honey: Just a teaspoon balances the mustard's sharpness with a whisper of sweetness.
- Fresh chives or dill: Optional but genuinely worth it—they add a bright, slightly herbal note that elevates the whole dish.
- Avocado: Sliced on top at the end, it's the creamy luxury finish that makes people think you planned this all along.
Instructions
- Poach the chicken to silky perfection:
- Fill a saucepan with water, add a pinch of salt, and get it to a boil before adding your chicken breasts. Let it simmer for 12 to 15 minutes—you'll know it's done when there's no pink inside and a fork shreds it easily. The gentle heat keeps the meat tender instead of turning it into rubber.
- Hard-boil the eggs right:
- Cover eggs with cold water in another saucepan, bring to a boil, then let them sit in a simmer for exactly 10 minutes. The second they're done, shock them in an ice bath—this stops the cooking and prevents that gray-green ring around the yolk that happens when they overcook. Once cool, peel and chop them into bite-sized pieces.
- Build the salad base:
- Grab a large bowl and combine your shredded or diced chicken, chopped eggs, greens, halved cherry tomatoes, diced cucumber, and thinly sliced red onion. This is where you can taste and adjust if something feels off—maybe you want more cucumber, less onion, whatever feels right to you.
- Mix the dressing:
- In a separate small bowl, whisk together the Greek yogurt or mayo, Dijon mustard, olive oil, lemon juice, honey, salt, and pepper until it's completely smooth and there are no streaks. Taste it—it should make your mouth water a little from the mustard and lemon combo.
- Bring it all together:
- Pour the dressing over your salad and toss gently but thoroughly, making sure every bite gets coated. The goal is even distribution so nothing feels naked or oversauced.
- Finish with flair:
- Top with fresh chives or dill and avocado slices if you're using them, then serve immediately or chill until you're ready to eat. It's equally good cold or at room temperature—whatever mood you're in.
Save There was this moment when I packed this salad for a hiking trip and realized halfway up the trail that food could be both genuinely nourishing and actually delicious—no sad compromise required. That's when this salad stopped being a recipe and became something I actually look forward to eating.
The Protein Power Move
What makes this salad different from the typical chicken salad is the protein-to-filler ratio. You're getting roughly 36 grams of protein per serving from just the chicken and eggs, which means you're not spinning your wheels trying to feel full. This isn't a salad that leaves you hungry an hour later—it's the kind that keeps you steady all afternoon.
Dressing Strategy
The mustard-based dressing is intentionally sharp and bright, which is key because it cuts through the richness of the eggs and yogurt or mayo without needing tons of fat. If you're someone who loves creamier dressings, swap in more mayo; if you want it lighter, lean into the Greek yogurt. The honey adds just enough sweetness to round out the mustard's tang—it's a balancing act that took me a few tries to nail, but once you get it, you'll understand why people get obsessed with this kind of salad.
Making It Your Own
This salad is more flexible than it looks at first glance. The base proteins and greens are non-negotiable, but everything else is fair game for tweaking based on what's in your kitchen or what you're craving that day. Some days I add crispy bacon, other times I'll throw in some roasted red peppers or diced pickles for extra tang. A friend who made this swears by adding some capers, and honestly, she's onto something because that briny kick is incredible.
- Try adding diced avocado, capers, or crispy bacon bits if you want to bump up the complexity.
- If you're making this for meal prep, keep the dressing separate and add it just before eating so the greens don't get soggy.
- Leftover salad tastes even better the next day once the flavors have had time to meld together.
Save This salad became my secret weapon for feeling good about what I'm eating while still genuinely enjoying it. Give it a try and you might find yourself making it way more often than you expected.
Common recipe questions
- → How do I poach chicken breasts for this salad?
Cover chicken breasts with water and a pinch of salt in a saucepan. Bring to a boil, then simmer for 12-15 minutes until cooked through. Let cool before shredding or dicing.
- → What is the best way to cook the eggs?
Place eggs in boiling water and simmer for 10 minutes. Transfer immediately to an ice bath to cool, then peel and chop.
- → Can I substitute Greek yogurt in the dressing?
Yes, light mayonnaise can be used instead of Greek yogurt for a richer texture and similar creaminess.
- → How can I add more flavor to the chicken?
Season the chicken with garlic powder and paprika before poaching to enhance the taste.
- → What are good garnishes for this salad?
Fresh chives or dill add herbal brightness, while avocado slices provide creamy richness.
- → Is this dish suitable for gluten-free diets?
Yes, ensure mayonnaise or yogurt used in the dressing are gluten-free, and check all labels carefully.