High-Protein Chicken Egg Salad (Printable)

Juicy chicken and creamy eggs combined with fresh greens and a zesty mustard dressing.

# What You Need:

→ Proteins

01 - 2 large boneless, skinless chicken breasts (about 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 (about 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 (about 1 oz)
09 - 1 tablespoon olive oil (15 ml)
10 - 1 tablespoon lemon juice (15 ml)
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

# Steps:

01 - Place chicken breasts in a saucepan, cover with water, add a pinch of salt, bring to a boil, then reduce heat and simmer for 12 to 15 minutes until cooked through. Remove from water, cool, and 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 greens, cherry tomatoes, diced cucumber, and thinly sliced red onion.
04 - Whisk together Greek yogurt or mayonnaise, Dijon mustard, olive oil, lemon juice, honey, salt, and pepper in a small bowl until smooth.
05 - Pour the dressing over the salad mixture and toss gently to ensure even coating.
06 - Top salad with chopped fresh chives or dill and sliced avocado if desired. Serve chilled or at room temperature.

# Expert Advice:

01 -
  • It keeps you full for hours without that sluggish feeling carb-heavy lunches leave behind.
  • The tangy mustard dressing wakes up your taste buds in a way mayonnaise alone never could.
  • You can prep it Sunday night and actually look forward to lunch all week.
  • It's flexible enough to handle whatever vegetables are lurking in your crisper drawer.
02 -
  • Don't skip the ice bath for the eggs or you'll spend ten minutes cursing at shell fragments stuck to the whites.
  • If your dressing feels too thick, add a teaspoon of water at a time until it's just pourable.
  • Let the chicken cool completely before adding it to the greens or you'll end up with wilted, sad spinach.
03 -
  • Use rotisserie chicken if you're short on time, just shred it and skip the poaching step entirely.
  • Add a pinch of smoked paprika to the dressing for a subtle depth that makes people ask what your secret is.
  • If you're making this for meal prep, leave the avocado and herbs off until the day you eat it so everything stays fresh and vibrant.
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