A protein-rich mix of chicken, eggs, fresh greens, and tangy mustard dressing perfect for lunch or meal prep.
# What You'll Need:
→ Proteins
01 - 2 large boneless, skinless chicken breasts (7 ounces each)
02 - 6 large eggs
→ Salad Base
03 - 2 cups baby spinach or mixed greens (2.1 ounces)
04 - 1 cup cherry tomatoes, halved (3.5 ounces)
05 - 1 small cucumber, diced
06 - 1/4 red onion, thinly sliced
→ Dressing
07 - 3 tablespoons Greek yogurt or mayonnaise (1.6 ounces)
08 - 2 tablespoons Dijon mustard (1 ounce)
09 - 1 tablespoon olive oil (0.5 fluid ounce)
10 - 1 tablespoon lemon juice (0.5 fluid ounce)
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
# How-To Steps:
01 - Place chicken breasts in a saucepan, cover with water, add a pinch of salt, bring to a boil, then simmer for 12 to 15 minutes until fully cooked. Remove from water, let cool, then shred or dice.
02 - Place eggs in a saucepan, cover with water, bring to a boil, then simmer for 10 minutes. Immediately transfer to an ice bath, peel, and chop.
03 - In a large bowl, combine shredded chicken, chopped eggs, spinach or mixed greens, cherry tomatoes, diced cucumber, and 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.
05 - Pour the dressing over the salad mixture, tossing gently to evenly coat all ingredients.
06 - Top the salad with chopped fresh chives or dill and avocado slices if desired. Serve chilled or at room temperature.
