Save I stumbled onto this salad during a week when I'd meal-prepped way too many hard-boiled eggs and had leftover chicken sitting in the fridge. Instead of eating them separately like usual, I tossed everything together with mustard and yogurt, and it turned into one of those happy accidents that actually tastes better than planned. The tang from the Dijon, the creaminess from the eggs, and the tender chicken made it feel less like leftovers and more like something I'd order at a cafe. Now it's my go-to when I need something filling that doesn't require turning on the stove for long. It's become a weekly staple, and I don't see that changing anytime soon.
The first time I brought this to a potluck, someone asked if I'd bought it from a deli. I laughed because it had taken me less than half an hour to throw together that morning. A friend who's always trying to hit her protein goals now texts me for the recipe every few months, and I love that it's become her lunch routine too. There's something satisfying about a dish that looks impressive but doesn't demand much from you.
Ingredients
- Boneless, skinless chicken breasts: Poaching them keeps the meat tender and juicy without adding extra fat, and they shred beautifully into bite-sized pieces.
- Large eggs: The creamy yolks blend into the dressing while the whites add texture and heft to every forkful.
- Baby spinach or mixed greens: They wilt just slightly under the dressing, adding a fresh, earthy base that balances the richness.
- Cherry tomatoes: Halved tomatoes burst with sweetness and acidity, cutting through the creaminess perfectly.
- Cucumber: Diced cucumber adds a cool, crisp crunch that keeps the salad from feeling too dense.
- Red onion: Thinly sliced onion gives a sharp, peppery bite that wakes up the whole bowl.
- Greek yogurt: It makes the dressing tangy and light, though mayonnaise works if you want something richer.
- Dijon mustard: This is what gives the dressing its signature punch and ties everything together.
- Olive oil: A little oil smooths out the dressing and helps it cling to the greens and proteins.
- Lemon juice: Freshly squeezed lemon brightens the flavors and keeps the salad tasting clean.
- Honey: Just a touch balances the acidity and rounds out the dressing without making it sweet.
- Fresh chives or dill: Chopped herbs add a pop of color and a gentle, aromatic finish.
- Avocado: Sliced avocado makes it even more satisfying and adds a creamy contrast to the tangy dressing.
Instructions
- Poach the chicken:
- Drop the chicken breasts into a saucepan of salted water, bring it to a gentle boil, then lower the heat and let them simmer until they're cooked through and no longer pink inside. Once they're cool enough to handle, shred or dice them into chunks that feel just right for a forkful.
- Boil and chill the eggs:
- While the chicken simmers, get your eggs going in another pot of water, bringing them to a boil before letting them cook for about 10 minutes. Plunge them straight into an ice bath so the shells slip off easily, then chop them into rustic pieces.
- Combine the base:
- Toss the chicken, eggs, greens, tomatoes, cucumber, and red onion into a large bowl, mixing gently so nothing gets mashed. The colors alone make it look like a meal worth sitting down for.
- Whisk the dressing:
- In a smaller bowl, whisk together the yogurt, mustard, olive oil, lemon juice, honey, salt, and pepper until it's smooth and pourable. Taste it and adjust the seasoning if it needs more tang or sweetness.
- Dress and toss:
- Pour the dressing over the salad and toss everything together until each ingredient is lightly coated. You want it evenly dressed but not drowning.
- Garnish and serve:
- Finish with a sprinkle of fresh herbs and avocado slices if you're using them. Serve it right away or let it chill in the fridge for a bit so the flavors can meld.
Save One Sunday afternoon, I packed this salad into containers for the week ahead and my partner wandered into the kitchen asking what smelled so good. We ended up eating one of the meal-prep portions right there at the counter, standing up, because it just looked too good to wait. It's one of those recipes that turns a regular weekday lunch into something you actually look forward to.
Make It Your Own
If you want a little more zing, toss in some diced pickles or capers for a briny kick. I've also swapped the greens for arugula when I'm craving something peppery, and it works beautifully. You can even use rotisserie chicken if you're short on time and don't feel like poaching anything.
Storage and Meal Prep
This salad holds up really well in the fridge for up to three days, especially if you keep the dressing separate and toss it just before eating. I like to portion it into glass containers so I can grab one on my way out the door. The flavors actually deepen overnight, so day two is often even better than day one.
Serving Suggestions
I've eaten this straight out of the bowl with a fork, stuffed it into whole grain wraps, and even piled it onto toasted sourdough for an open-faced sandwich. It's versatile enough to work as a side dish at a barbecue or as the main event for a solo lunch at your desk.
- Serve it with a slice of crusty bread to soak up any extra dressing.
- Pair it with a handful of crackers or veggie sticks for a light snack spread.
- Top it with a soft-boiled egg instead of chopped if you're feeling fancy.
Save This salad has earned a permanent spot in my weekly rotation, and I think it will in yours too. It's proof that simple ingredients and a little bit of care can turn into something you'll crave again and again.
Recipe FAQs
- → How do you cook the chicken for this salad?
Poach boneless, skinless chicken breasts in simmering water with a pinch of salt for 12–15 minutes until fully cooked, then shred or dice.
- → What kind of dressing complements the salad?
A smooth blend of Greek yogurt, Dijon mustard, olive oil, lemon juice, honey, salt, and pepper creates a tangy and creamy dressing that enhances the freshness.
- → Can I substitute any ingredients in the salad base?
Yes, baby spinach can be swapped for mixed greens, and optional garnishes like chives, dill, or avocado can be adjusted based on preference.
- → How long does it take to prepare and cook the dish?
Approximately 35 minutes total: 15 minutes for preparation and 20 minutes for cooking the chicken and eggs.
- → Is this dish suitable for those avoiding gluten?
Yes, all ingredients used are naturally gluten-free, but always verify labels on yogurt or mayonnaise if needed.