Pin it There's something about a perfectly composed salad that doesn't feel like a compromise. I discovered this chicken and egg combination on a Tuesday afternoon when I'd overcooked a batch of eggs and had leftover poached chicken from meal prep. Rather than tossing them, I tossed them together with some greens and a quick mustard dressing, and suddenly I had something that tasted intentional, satisfying, and genuinely exciting for lunch the next day. It became my go-to when I needed something that felt restaurant-quality but took less time than deciding what to make.
I made this for a friend who'd been trying to dial in her protein intake, and watching her take that first forkful told me everything. She looked surprised, then satisfied, then immediately asked if I'd eaten this way on purpose or accidentally created something genius. It's become the salad I make when I want to prove that eating well doesn't mean suffering through bland food.
Ingredients
- Chicken breasts: Two large ones give you substance without needing to crowd the bowl, and poaching keeps them juicy instead of dry.
- Eggs: Six large eggs create pockets of creaminess throughout, and the yolk adds richness that makes the whole salad feel indulgent.
- Baby spinach or mixed greens: A couple cups provides a tender base that won't overpower the proteins.
- Cherry tomatoes: Halved, they burst slightly when you bite down, releasing brightness into each bite.
- Cucumber: One small one, diced, adds a cooling crunch that balances the richness.
- Red onion: Just a quarter, thinly sliced, gives you that sharp bite without taking over.
- Greek yogurt: Three tablespoons create a dressing that's creamy but won't leave you feeling stuffed, or swap for mayonnaise if you want something richer.
- Dijon mustard: Two tablespoons is where the magic happens, bringing tang and a subtle heat that ties everything together.
- Olive oil: A tablespoon rounds out the dressing with silky body.
- Lemon juice: A tablespoon brightens everything without making it sour.
- Honey: Just a teaspoon mellows the mustard's sharpness.
- Salt and pepper: Season to your taste, remembering that the eggs and chicken already carry some saltiness.
- Fresh chives or dill: Two tablespoons, chopped, are optional but completely change the mood of the dish.
- Avocado: One sliced adds a luxurious creaminess if you're in the mood.
Instructions
- Poach the chicken gently:
- Place chicken breasts in a saucepan, cover with water, add a pinch of salt, and bring to a boil. Once it bubbles, turn the heat down and let it simmer for 12 to 15 minutes until the chicken is cooked through but still tender. You'll know it's done when there's no pink inside and it feels firm but not rubbery.
- Hard boil the eggs while the chicken cooks:
- In another saucepan, cover eggs with cold water, bring to a boil, then simmer for exactly 10 minutes. Immediately transfer them to an ice bath—this stops the cooking and prevents that gray-green ring around the yolk. Once cool, peel and chop them into bite-sized pieces.
- Cool and shred the chicken:
- Let the cooked chicken cool for a few minutes, then shred or dice it into pieces that feel substantial in your mouth but won't overpower a forkful of salad. You want variation in texture, not uniform cubes.
- Build the base:
- In a large bowl, combine the shredded chicken, chopped eggs, greens, halved tomatoes, diced cucumber, and sliced red onion. Mix gently so nothing gets bruised, then set aside.
- Make the dressing:
- In a separate small bowl, whisk together Greek yogurt, Dijon mustard, olive oil, lemon juice, honey, salt, and pepper until the mixture is smooth and no streaks of mustard remain. Taste it and adjust—more mustard if you want sharper, more honey if you want mellower.
- Combine and serve:
- Pour the dressing over the salad and toss gently but thoroughly, making sure every leaf and piece gets coated. If you're using avocado or fresh herbs, add them right before serving so they stay fresh and vibrant.
Pin it There's a quiet satisfaction in eating something that's both nourishing and genuinely delicious, where you're not trading one for the other. This salad became my proof that healthy eating doesn't mean deprivation.
Why This Salad Became My Favorite
The combination hits every note at once—protein that keeps you full, vegetables that add texture and brightness, and a dressing that tastes intentional rather than obligatory. It's substantial enough for lunch but light enough that you don't need a nap afterward. The real magic is that it tastes like you spent time on it, even though you didn't.
Making It Your Own
This is the kind of recipe that invites tinkering. I've added diced pickles for extra tang, swapped the spinach for arugula when I wanted something peppery, and once threw in some crispy chickpeas because I was in the mood for another layer of crunch. The foundation is solid enough that you can play with it without breaking anything.
- Garlic powder and paprika stirred into the chicken before poaching add a subtle warmth that changes everything.
- A splash of apple cider vinegar in the dressing brings an unexpected brightness if you're tired of the lemon flavor.
- Crumbled feta or goat cheese swapped in for part of the yogurt makes it feel more substantial and indulgent.
How to Make It Work for the Week
This salad lives beautifully in the refrigerator for up to three days if you keep the dressing separate, which I learned after soggy spinach taught me otherwise. Poach your chicken and eggs on the weekend, chop your vegetables, and store everything in separate containers so you can assemble lunch in under five minutes on busy mornings. It's the kind of meal prep that doesn't feel like meal prep.
Pin it Eat this when you need to feel like you're taking care of yourself, because you genuinely are. That's the whole point.
Recipe FAQ
- → How do I ensure the chicken stays moist when cooking?
Poach the chicken breasts gently in simmering water with a pinch of salt. Avoid boiling vigorously to keep the meat tender and juicy.
- → What is the best way to cook eggs for this dish?
Bring eggs to a boil, then simmer for 10 minutes before transferring to an ice bath. This yields firm yet creamy yolks ideal for chopping.
- → Can I substitute the dressing ingredients?
Yes, Greek yogurt can be replaced with light mayonnaise for a creamier texture. Adjust mustard and lemon juice to taste for balance.
- → What greens work best in this salad?
Baby spinach or mixed salad greens complement the texture and flavor, offering fresh, slightly crisp bites throughout.
- → Are there any suggested garnishes to enhance flavor?
Fresh chives or dill provide an aromatic lift, and adding sliced avocado delivers creaminess and richness to the salad.