Save I threw this together on a Sunday afternoon when my usual meal prep felt boring. The chicken was already poached, the eggs were boiling, and I remembered scrolling past that egg salad everyone was making. I tossed everything into one bowl, whisked up a quick mustard dressing, and suddenly lunch for the week didn't feel like a chore. It's become my go-to whenever I need something filling that actually tastes good cold.
My friend came over once while I was packing these into containers, and she grabbed a fork to try it. She ended up eating half a serving right there at the counter, asking why her salads never tasted this good. I think it's because the dressing actually clings to everything instead of pooling at the bottom. Now she texts me every few weeks asking if I'm making it again.
Ingredients
- Boneless, skinless chicken breasts: Poaching keeps them tender and juicy without added fat, and they shred beautifully into bite-sized pieces that mix well with everything else.
- Large eggs: Hard-boiled eggs add creaminess and protein, and chopping them instead of slicing helps them blend into the salad instead of sitting on top.
- Baby spinach or mixed greens: They stay crisp even after dressing, and the mild flavor doesn't compete with the tangy mustard.
- Cherry tomatoes: Halving them releases a bit of juice that mixes into the dressing, adding a sweet burst in every bite.
- Cucumber: Diced cucumber adds crunch and freshness, balancing the richness of the eggs and chicken.
- Red onion: Thinly sliced onion gives a sharp bite that mellows slightly when tossed with the dressing.
- Greek yogurt or mayonnaise: Greek yogurt makes the dressing lighter and tangier, while mayo gives it a richer, creamier texture.
- Dijon mustard: This is the star of the dressing, adding sharpness and depth that makes the whole salad come alive.
- Olive oil: A little oil helps the dressing coat everything evenly and adds a smooth finish.
- Lemon juice: Freshly squeezed lemon brightens all the flavors and keeps the salad tasting fresh.
- Honey: Just a teaspoon balances the tanginess and rounds out the dressing without making it sweet.
- Fresh chives or dill: Chopped herbs on top add a pop of color and a fresh, grassy note that ties everything together.
- Avocado: Sliced avocado makes it feel more indulgent and adds healthy fats that keep you satisfied longer.
Instructions
- Poach the chicken:
- Place the chicken breasts in a saucepan, cover them with water, and add a pinch of salt. Bring it to a boil, then lower the heat and let it simmer gently for 12 to 15 minutes until the chicken is cooked through and no longer pink inside.
- Boil and peel the eggs:
- While the chicken is cooking, put the eggs in another saucepan, cover them with water, and bring to a boil. Once boiling, reduce the heat and simmer for 10 minutes, then immediately transfer them to an ice bath to stop the cooking and make peeling easier.
- Prep the chicken and eggs:
- Remove the chicken from the water, let it cool for a few minutes, then shred or dice it into bite-sized pieces. Peel the cooled eggs and chop them into chunks that will mix well with the salad.
- Combine the salad ingredients:
- In a large bowl, toss together the shredded chicken, chopped eggs, spinach or greens, halved cherry tomatoes, diced cucumber, and thinly sliced red onion. Make sure everything is evenly distributed so each serving gets a bit of everything.
- Make the dressing:
- In a small bowl, whisk together the Greek yogurt or mayonnaise, Dijon mustard, olive oil, lemon juice, honey, salt, and pepper until the mixture is smooth and creamy. Taste it and adjust the seasoning if you want it tangier or sweeter.
- Dress and serve:
- Pour the dressing over the salad and toss gently to coat all the ingredients evenly without mashing the eggs or chicken. Top with fresh chives or dill and avocado slices if you like, then serve it chilled or at room temperature.
Save One Saturday morning, I packed this salad for a picnic and forgot to bring forks. We ended up scooping it with crackers, and honestly, it was better that way. The crunch added texture, and everyone kept going back for more. It's one of those recipes that works no matter how you serve it, whether you're eating it out of a container at your desk or sharing it on a blanket in the park.
How to Store and Reheat
This salad keeps well in the fridge for up to three days in an airtight container. If you're making it ahead, store the dressing separately and toss it together right before eating to keep the greens from wilting. You don't need to reheat it, in fact, it tastes better cold. Just pull it out, give it a quick stir, and you're ready to eat.
Flavor Variations to Try
Sometimes I'll season the chicken with garlic powder and smoked paprika before poaching, which adds a subtle warmth that works really well with the mustard. If you want it richer, swap the Greek yogurt for full-fat mayonnaise. For a briny twist, toss in some diced pickles or capers, they cut through the creaminess and add little pops of tang. You can also swap the spinach for arugula if you like a peppery bite.
Serving Suggestions
I usually eat this straight out of the bowl, but it's also great stuffed into a whole grain wrap or piled onto toasted sourdough. Sometimes I'll serve it over a bed of extra greens to stretch it further, or scoop it up with crackers for a quick snack. If you're feeding a crowd, double the recipe and set it out with some crusty bread and people will help themselves.
- Pair it with a slice of whole grain bread for a more filling meal.
- Use it as a filling for lettuce wraps if you want to keep it low-carb.
- Serve it alongside roasted vegetables or a light soup for a complete lunch spread.
Save This salad has saved me on more rushed mornings than I can count, and it never gets old. I hope it becomes one of those recipes you reach for without thinking, the kind that feels like taking care of yourself without any extra effort.
Recipe Q&A
- → How do I poach chicken breasts perfectly?
Place chicken breasts in simmering salted water and cook for 12-15 minutes until fully opaque and cooked through. Avoid boiling to keep meat tender.
- → Can I prepare the hard-boiled eggs in advance?
Yes, hard-boiled eggs can be cooked ahead and stored in the refrigerator for up to one week, peeled or unpeeled.
- → What can I use instead of Greek yogurt in the dressing?
Light mayonnaise is a good substitute that adds richness while maintaining the creamy texture of the dressing.
- → How can I add extra flavor to the chicken?
Season chicken with garlic powder and paprika before poaching to enhance the depth of flavor.
- → Is this dish suitable for gluten-free diets?
Yes, ensure that mayonnaise and other condiments used are certified gluten-free to keep the dish compliant.