Save There's something about a good chicken and egg salad that stops me mid-afternoon, fork in hand, just savoring each bite. I discovered this particular version during one of those busy weeks where I needed something substantial but didn't want to spend an hour cooking. The combination of tender shredded chicken, creamy eggs, and that punchy mustard dressing came together so naturally that I made it three times in a single week, each time tweaking it slightly based on what was in my crisper drawer.
I remember making this for my sister when she was visiting and mentioned wanting to eat more protein, and watching her expression when she realized how flavorful something so simple could be. She actually asked for the recipe written down, which I took as the highest compliment since she's not usually one to cook.
Ingredients
- Chicken breasts: Two large boneless, skinless breasts give you lean protein without worrying about bones or skin getting in the way.
- Eggs: Six large eggs add creaminess and richness, and the yolks contribute a beautiful golden color to the salad.
- Baby spinach or mixed greens: Two cups form your base and wilt slightly from the warm chicken, absorbing all those flavors.
- Cherry tomatoes: One cup halved because they burst with juice and add brightness that cuts through the richness.
- Cucumber: One small one, diced, keeps things fresh and crisp even after a day in the fridge.
- Red onion: A quarter of one, thinly sliced, adds a subtle bite that makes everything taste more intentional.
- Greek yogurt or mayonnaise: Three tablespoons create a creamy base without making the salad feel heavy.
- Dijon mustard: Two tablespoons are what transform this from ordinary to something you'll crave.
- Olive oil: One tablespoon carries the flavors and adds silkiness to the dressing.
- Lemon juice: One tablespoon brightens everything and keeps the eggs from tasting flat.
- Honey: One teaspoon balances the mustard's sharpness without making it sweet.
- Salt and black pepper: Taste as you go because you might need more than you think.
- Fresh chives or dill: Two tablespoons chopped add a final herbaceous note that feels intentional.
- Avocado: One sliced is optional but recommended if you want to make this feel like a proper meal.
Instructions
- Poach the chicken gently:
- Place chicken in a saucepan and cover with cold water, adding a pinch of salt. Bring to a boil, then immediately reduce heat and simmer for 12 to 15 minutes until the thickest part is completely white inside. The water should barely bubble, not roll aggressively, so the meat stays tender.
- Boil and chill the eggs:
- In another saucepan, cover eggs with cold water and bring to a boil, then simmer exactly 10 minutes for creamy yolks. Transfer immediately to an ice bath because that shock stops the cooking and prevents that gray-green ring around the yolk.
- Cool and prep:
- Once the chicken is cool enough to handle, shred or dice it into bite-sized pieces. Peel the eggs under cool running water, which makes the shell come away cleanly, then chop them roughly.
- Assemble the salad:
- In a large bowl, combine the chicken, eggs, greens, tomatoes, cucumber, and red onion. Mix gently so you don't bruise the greens or break up the eggs into tiny pieces.
- Make the dressing:
- In a small bowl, whisk together Greek yogurt, Dijon mustard, olive oil, lemon juice, honey, salt, and pepper until you have something that's smooth and pourable. Taste it and adjust the seasoning because this is where the personality lives.
- Dress and serve:
- Pour the dressing over everything and toss gently but thoroughly so every ingredient gets coated. Top with fresh herbs and avocado slices if you're using them, then serve right away or chill until you're ready to eat.
Save There was this one afternoon when I had made extra chicken salad and brought it to a friend who was stressed about an upcoming work presentation. She texted me later saying she sat on her apartment steps with the bowl and felt genuinely better, which made me realize this recipe isn't just nutritious, it's somehow restorative in a way I can't quite explain.
Flavor Variations That Actually Work
The base recipe is forgiving, but certain additions elevate it in unexpected ways. I've learned that adding a teaspoon of garlic powder and paprika to the poaching water transforms the chicken into something more complex and restaurant-quality. Capers or diced pickles stirred into the dressing add a tangy twist that makes your taste buds wake up, and if you're feeling adventurous, a pinch of smoked paprika in the dressing itself creates depth without being obvious.
Why This Works as a Meal Prep Staple
The beauty of this salad is that each component holds up beautifully in the refrigerator, though the greens do soften over time. I've found that if you keep the dressing separate and add it just before eating, the salad stays crisp and interesting through at least four days. The protein ratio keeps you satisfied for hours, which is why I keep ingredients prepped and ready on Sunday nights so I can throw it together in five minutes when I need lunch fast.
Serving Suggestions and Pairings
This salad is hearty enough to stand alone, but I love it served alongside crusty bread or tucked into a wrap for something handheld. It's also excellent served slightly warm if you've just made it, though I prefer it chilled on hot days. The creamy dressing pairs beautifully with crisp white wines if you're making this for lunch with friends, and it transforms into something elegant when you add those avocado slices and serve it on a proper plate.
- Whole grain bread on the side makes it feel more complete and adds fiber.
- Wrap it in lettuce leaves for a low-carb version that's just as satisfying.
- Serve over rice or quinoa if you want to stretch it further without losing the protein density.
Save This salad has become my go-to when I need something nutritious that doesn't feel like punishment, and that's really what cooking should be. Make it once and you'll understand why it became a regular rotation in my kitchen.
Common Questions
- → How do I cook the chicken for this salad?
Poach boneless chicken breasts in salted water by bringing it to a boil and simmering gently for 12–15 minutes until cooked through. Let it cool, then shred or dice as preferred.
- → Can I use mayonnaise instead of Greek yogurt in the dressing?
Yes, mayonnaise can be substituted for Greek yogurt to achieve a richer, creamier texture in the dressing.
- → What are some good garnishes for this salad?
Fresh herbs like chives or dill and slices of avocado are excellent garnishes that add freshness and creaminess to the salad.
- → Is this salad suitable for gluten-free diets?
Yes, all ingredients are gluten-free. Just ensure the mayonnaise and mustard used are certified gluten-free if needed.
- → How can I add more flavor to the chicken?
Season the chicken with garlic powder and paprika before poaching to infuse extra flavor during cooking.
- → What side dishes pair well with this dish?
Whole grain bread or wraps complement this salad nicely, adding a satisfying element to the meal.