# What You 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 (about 2 oz)
04 - 1 cup cherry tomatoes, halved (approximately 3.5 oz)
05 - 1 small cucumber, diced
06 - 1/4 red onion, thinly sliced
→ Dressing
07 - 3 tablespoons Greek yogurt or mayonnaise (about 1.5 oz)
08 - 2 tablespoons Dijon mustard (1 oz)
09 - 1 tablespoon olive oil (0.5 fl oz)
10 - 1 tablespoon lemon juice (0.5 fl oz)
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, and bring to a boil. Reduce heat and simmer for 12 to 15 minutes until cooked through. Remove from water, cool, then shred or dice.
02 - Place eggs in a saucepan, cover with water, bring to a boil, then simmer for 10 minutes. Transfer immediately to an ice bath, peel, and chop.
03 - In a large bowl, mix 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 and well combined.
05 - Pour the dressing over the salad mixture, tossing gently to coat all ingredients evenly.
06 - Top the salad with chopped fresh chives or dill and sliced avocado if desired. Serve chilled or at room temperature.
