Pin It I threw this together on a Sunday afternoon when my fridge was a graveyard of good intentions—leftover chicken, a carton of eggs, and greens going soft. What started as desperation became my most-made lunch of the year. The mustard dressing pulls everything together in a way that feels bright and alive, not heavy. It's the kind of meal that tastes like you tried, even when you didn't.
The first time I brought this to work, a coworker leaned over and asked if I'd ordered takeout. When I told her it was meal prep, she looked genuinely confused. Now she makes it too, though she swears by adding pickles. I've learned that this salad has a way of converting people who claim they don't like healthy food.
Ingredients
- Boneless, skinless chicken breasts: Poaching them keeps the meat tender and juicy without added oil, and they shred beautifully when cooled.
- Large eggs: The creamy yolks add richness that balances the mustard's sharpness, plus they're pure protein.
- Baby spinach or mixed greens: I prefer spinach for its mild flavor and the way it wilts slightly under the warm chicken.
- Cherry tomatoes: Their sweetness cuts through the tangy dressing, and halving them releases just enough juice.
- Cucumber: Adds crunch and a watery freshness that keeps the salad from feeling too dense.
- Red onion: Slice it thin or it'll overpower everything, but just enough gives a sharp bite.
- Greek yogurt: Creamy and tangy with extra protein, though mayonnaise works if you want something richer.
- Dijon mustard: This is the soul of the dressing, bringing heat and complexity that yellow mustard can't match.
- Olive oil: Just a tablespoon smooths out the dressing and helps it cling to the ingredients.
- Lemon juice: Brightens everything and keeps the flavors from going flat.
- Honey: A tiny bit tempers the mustard's bite without making the dressing sweet.
- Fresh chives or dill: Dill makes it taste almost like a deli salad, chives keep it lighter and more modern.
- Avocado: Optional but worth it for the creamy contrast and healthy fats.
Instructions
- Poach the Chicken:
- Drop the chicken breasts into salted simmering water and let them cook gently for 12 to 15 minutes until no pink remains. Pull them out, let them cool on a plate, then shred or dice them into bite-sized pieces.
- Boil and Chill the Eggs:
- While the chicken cooks, boil the eggs for exactly 10 minutes, then plunge them into ice water so the shells slip off easily. Chop them roughly so you get creamy bits and firm whites in every bite.
- Build the Salad Base:
- Toss the chicken, eggs, spinach, tomatoes, cucumber, and onion into a large bowl. Don't be shy with the greens, they'll wilt down a bit once dressed.
- Whisk the Dressing:
- Combine the yogurt, mustard, olive oil, lemon juice, honey, salt, and pepper in a small bowl and whisk until it's smooth and pourable. Taste it and adjust the lemon or honey if needed.
- Dress and Toss:
- Pour the dressing over the salad and toss gently with clean hands or tongs until everything is coated. You want every ingredient to get a little bit of that tangy goodness.
- Garnish and Serve:
- Scatter the fresh herbs on top and add avocado slices if you're using them. Serve it right away or chill it for 30 minutes so the flavors meld together.
Pin It I made this for a potluck once and someone asked for the recipe before they even finished their first helping. It's not fancy, but it feels generous and real. There's something satisfying about a bowl of food that's both nourishing and bright, the kind of thing that makes you feel good hours later.
Make It Your Own
Season the chicken with garlic powder and smoked paprika before poaching if you want a little warmth in the background. Swap the greens for arugula if you like a peppery bite, or add diced pickles and capers for a briny punch that makes it taste almost like a loaded egg salad sandwich. If you're not into yogurt, mayonnaise makes the dressing silkier and richer.
Storage and Meal Prep
This salad holds up beautifully in the fridge for three days if you store the dressing separately and toss it right before eating. The chicken and eggs stay tender, and the vegetables keep their crunch. I portion it into glass containers on Sunday and grab one every morning, adding the dressing and avocado fresh so nothing gets soggy.
Serving Suggestions
Eat it straight from the bowl, pile it onto whole grain toast, or wrap it in a tortilla for a quick lunch on the go. It's also great alongside roasted sweet potato wedges or a handful of crackers if you need a little extra fuel.
- Serve with toasted sourdough for a more substantial meal.
- Pack it in a wrap with extra greens and a drizzle of hot sauce.
- Pair with a simple side of fruit or veggie sticks for a balanced plate.
Pin It This salad has earned its spot in my weekly rotation because it never feels like a chore to make or eat. It's proof that simple ingredients and a good dressing can turn into something you actually crave.
Recipe FAQs
- → How do I cook the chicken to keep it tender?
Poach the chicken breasts gently in simmering water salted lightly to retain moisture and tenderness. Avoid boiling vigorously to prevent dryness.
- → Can I substitute Greek yogurt in the dressing?
Yes, light mayonnaise or dairy-free yogurt can replace Greek yogurt for a creamier texture without altering the tangy flavor.
- → What are good complementary greens to use?
Baby spinach or mixed leafy greens provide a fresh, crisp base that balances the richness of chicken and eggs well.
- → How long can the salad be stored?
Keep refrigerated in an airtight container for up to 2 days to preserve freshness and texture.
- → What adds extra flavor to the chicken before cooking?
Seasoning the chicken with garlic powder and paprika before poaching enhances its savory profile.