High-Protein Chicken Egg Salad (Printable)

A hearty salad combining tender chicken, creamy eggs, fresh greens, and a zesty dressing.

# What You'll Need:

→ Proteins

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

→ Salad Base

03 - 2 cups baby spinach or mixed greens (approximately 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 (approx. 1 oz)
08 - 2 tablespoons Dijon mustard (approx. 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 reduce heat and simmer for 12 to 15 minutes until fully cooked. Remove, allow to cool then shred or dice.
02 - Place eggs in a saucepan, cover with water, bring to a boil, reduce heat and simmer for 10 minutes. Immediately transfer eggs to an ice bath, peel and chop.
03 - In a large bowl, combine the shredded chicken, chopped eggs, baby spinach or mixed greens, halved 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 ingredients, tossing gently to coat everything evenly.
06 - Top with chopped fresh chives or dill and sliced avocado if desired. Serve chilled or at room temperature.

# Expert Advice:

01 -
  • It's genuinely filling without the heaviness, keeping you energized through the afternoon.
  • Everything comes together in one bowl, making weekday lunches feel effortless.
  • The mustard dressing hits that sweet spot between tangy and creamy, making every bite interesting.
02 -
  • Cold eggs are non-negotiable—that ice bath prevents the yolk from turning gray and tastes noticeably fresher in the final salad.
  • Poached chicken stays tender because the gentle simmer doesn't toughen the meat the way high heat can.
  • Don't dress the salad hours ahead unless you like soggy greens; mix it right before eating or keep the dressing separate until the last moment.
03 -
  • Add the dressing just before eating, or keep it on the side and drizzle as you go, to maintain that crisp texture in your greens.
  • The honey in the dressing is doing heavy lifting—don't skip it, as it bridges the sharpness of the mustard and the richness of the yogurt.
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