Save I stumbled onto this salad during a week when my fridge was nearly empty but I had chicken breasts and a carton of eggs. What started as a practical cleanup turned into something I craved constantly. The tangy mustard dressing clung to every shred of chicken and creamy egg, and suddenly I understood why people were posting egg salad videos everywhere. It became my Wednesday ritual, prepped in bulk and devoured cold straight from the container.
I brought this to a potluck once, skeptical anyone would touch it next to the pasta bakes and casseroles. By the time I turned around, the bowl was half empty and someone was asking if I had the recipe written down. A friend with a perpetually busy schedule now makes it every Monday, texting me photos of her meal prep containers lined up like little soldiers. It became our inside joke, this unglamorous salad that somehow tastes better than it sounds.
Ingredients
- Boneless, skinless chicken breasts: Poaching keeps them tender and juicy without added fat, and shredding them lets the dressing soak into every bite.
- Large eggs: The creamy yolks add richness and body to the salad, balancing the lean chicken perfectly.
- Baby spinach or mixed greens: They wilt slightly under the dressing, adding a soft texture that feels more integrated than crunchy lettuce.
- Cherry tomatoes: Their sweetness cuts through the tangy mustard, and halving them releases just enough juice to loosen the dressing.
- Cucumber: Adds a crisp, refreshing crunch that keeps the salad from feeling too dense or heavy.
- Red onion: Thinly sliced, it provides a sharp bite that wakes up the other flavors without overpowering them.
- Greek yogurt: Thicker and tangier than mayo, it makes the dressing feel lighter and adds extra protein.
- Dijon mustard: This is the backbone of the dressing, giving it that addictive sharpness and slight heat.
- Olive oil: Just enough to smooth out the dressing and help it cling to the salad without feeling greasy.
- Lemon juice: Brightens everything and keeps the flavors lively, especially after a day in the fridge.
- Honey: A touch of sweetness rounds out the acidity and keeps the mustard from being too aggressive.
- Fresh chives or dill: They add a delicate, herby finish that makes the whole dish feel fresher and less utilitarian.
- Avocado: Creamy, buttery slices turn this into a more indulgent meal when you want to treat yourself.
Instructions
- Poach the chicken:
- Drop the chicken breasts into salted simmering water and let them cook gently until no pink remains in the center. The low heat keeps them from drying out, so resist the urge to crank up the flame.
- Boil and chill the eggs:
- Boil them for exactly 10 minutes, then shock them in ice water to stop the cooking and make peeling effortless. The yolks will be just set, creamy without that chalky gray ring.
- Combine the salad base:
- Toss the shredded chicken, chopped eggs, greens, tomatoes, cucumber, and onion in a big bowl. Mix gently so the eggs stay in chunky pieces instead of turning into mush.
- Whisk the dressing:
- Blend the yogurt, mustard, olive oil, lemon juice, honey, salt, and pepper until smooth and pourable. Taste it before adding, this is your chance to adjust the tang or sweetness.
- Dress and toss:
- Pour the dressing over the salad and fold everything together until every ingredient is lightly coated. Dont overdress, you can always add more but you cant take it back.
- Garnish and serve:
- Sprinkle fresh herbs and lay avocado slices on top just before serving. The avocado browns quickly, so save it for the last minute if youre meal prepping.
Save One afternoon, I ate this salad outside on my porch while the sun was still warm, and I realized it tasted better than half the fancy lunches Id paid too much for. It wasnt just food anymore, it was proof that simple things done right can quietly become the best part of your day. Now every time I make it, I think about that afternoon and feel a little smug about how easy it is to make myself happy.
Make It Your Own
Season the chicken with garlic powder and smoked paprika before poaching if you want a little more depth and warmth in every bite. Swap the Greek yogurt for mayonnaise if you prefer a richer, creamier dressing that feels more indulgent. Toss in diced pickles or a spoonful of capers for a briny, tangy punch that cuts through the richness beautifully. You can also pile this into a whole grain wrap or stuff it into a pita for a handheld lunch that travels well.
Storage and Meal Prep
This salad keeps beautifully in the fridge for up to four days, making it perfect for Sunday meal prep. Store the dressed salad in airtight containers, but keep the avocado and fresh herbs separate until youre ready to eat. The flavors actually improve after a day as the dressing soaks into the chicken and eggs. If the salad seems dry after a couple days, stir in a spoonful of yogurt or a squeeze of lemon to wake it back up.
Serving Suggestions
Serve it chilled straight from the fridge on a hot day, or let it come to room temperature for a more relaxed, mellow flavor. It pairs beautifully with crusty whole grain bread, crackers, or even spooned over baked sweet potato halves for extra substance. If youre feeding a crowd, double the recipe and serve it in a big bowl, people will go back for seconds without realizing how healthy it is.
- Add a handful of toasted nuts or seeds for crunch and extra protein.
- Drizzle a little hot sauce or sprinkle red pepper flakes if you like heat.
- Serve alongside roasted vegetables or a simple soup for a complete, balanced meal.
Save This salad never tries to be fancy, and thats exactly why it works. Make it once, and youll understand why it earned a permanent spot in my weekly rotation.
Recipe Q&A
- → How do I cook the chicken for this salad?
Poach boneless chicken breasts in simmering water with a pinch of salt for 12-15 minutes until cooked through. Let cool before shredding or dicing.
- → What is the best way to prepare the eggs?
Boil eggs for 10 minutes, then cool them in an ice bath to stop cooking. Peel and chop before adding to the salad.
- → Can I substitute any ingredients in the dressing?
Yes, Greek yogurt can be swapped with light mayonnaise for a creamier texture without altering the flavor too much.
- → What greens work well in this dish?
Baby spinach or mixed greens provide a fresh, slightly earthy base that complements the protein and dressing.
- → Are there any recommended garnishes?
Fresh chives or dill and sliced avocado add a nice herbal note and creamy texture to the salad.