Pin it There's something about a really good chicken and egg salad that stops you mid-week and makes you feel like you're actually taking care of yourself. I stumbled onto this particular combination during a meal prep marathon when I had both leftover poached chicken and hard-boiled eggs staring at me from the fridge, along with a jar of Dijon mustard I'd been meaning to use. The mustard dressing was a last-minute decision, but it transformed what could have been boring into something I've made ever since.
I made this for my sister last summer when she was stressed about getting back into a fitness routine, and watching her eat three bites and then just keep going until the bowl was empty told me everything I needed to know. She's made it twice a week ever since, and now her coworkers ask if she's selling it.
Ingredients
- Chicken breasts (2 large, about 400 g): Poaching keeps them impossibly tender instead of dry, and boneless skinless ones cook in about 12 to 15 minutes flat.
- Eggs (6 large): The ice bath after boiling is non-negotiable if you want them to peel cleanly without shredding the whites.
- Baby spinach or mixed greens (2 cups, 60 g): The greens stay crisp longer if you add them just before serving or keep the dressing separate until the last moment.
- Cherry tomatoes (1 cup, 100 g), halved: Cherry tomatoes hold up better than sliced regular tomatoes because they don't weep water into the salad by lunchtime.
- Cucumber (1 small, diced): English cucumbers have fewer seeds so they won't make the salad watery, but any kind works in a pinch.
- Red onion (1/4, thinly sliced): The sharpness cuts through the creaminess of the dressing, and honestly a little onion bite makes the whole thing feel less predictable.
- Greek yogurt or mayonnaise (3 tbsp, 45 g): Greek yogurt keeps it lighter without sacrificing creaminess, but mayo is richer if that's what you're craving.
- Dijon mustard (2 tbsp, 30 g): This is the backbone of the dressing, so don't skimp on a good jar because the quality makes a real difference.
- Olive oil (1 tbsp, 15 ml): Just enough to emulsify the dressing without making it greasy.
- Lemon juice (1 tbsp, 15 ml): Freshly squeezed tastes noticeably brighter than bottled, and it keeps the whole salad from feeling heavy.
- Honey (1 tsp): A tiny bit balances the sharpness of the mustard and lemon without making it sweet.
- Salt and black pepper (to taste): Season at the very end because the chicken and eggs already carry some salt from cooking.
- Fresh chives or dill (2 tbsp, chopped): The fresh herb finish is what makes people think you actually know what you're doing in the kitchen.
- Avocado (1, sliced, optional): Adds creaminess and makes it feel more like a meal than a side dish.
Instructions
- Poach the chicken gently:
- Put your chicken breasts in a saucepan, cover them with water, add a pinch of salt, and bring it to a boil. Once it's boiling, turn it down to a simmer and give it 12 to 15 minutes, checking that the thickest part is completely white all the way through. The moment it's cooked, pull it out and let it cool on a plate because warm chicken won't shred cleanly.
- Hard-boil and ice-bath the eggs:
- While the chicken's going, put your eggs in another saucepan, cover them with cold water, and bring that to a boil too. Once the water's boiling, let them sit for exactly 10 minutes, then dump them straight into an ice bath so they stop cooking and the shells peel off without destroying the whites. This step is worth the extra bowl because the difference is noticeable.
- Prep your vegetables without overthinking:
- Halve your cherry tomatoes, dice your cucumber, slice your red onion as thin as you can manage, and measure out your greens. There's no special technique here, just make sure everything's cut roughly the same size so it eats evenly.
- Combine the proteins and vegetables:
- Shred or dice your cooled chicken into bite-sized pieces, chop your peeled eggs into chunks, and throw everything into a large bowl with the greens, tomatoes, cucumber, and onion. Don't be precious about it.
- Whisk the dressing until it's smooth:
- In a smaller bowl, whisk together the yogurt, Dijon mustard, olive oil, lemon juice, honey, salt, and pepper until there are no lumps and it looks creamy and cohesive. Taste it and adjust the salt or mustard because dressings are forgiving at this stage.
- Bring it all together:
- Pour the dressing over the salad and toss gently until everything's coated evenly without crushing the delicate greens. If you're eating it right away, top with chives and avocado, but if it's heading to lunch tomorrow, keep those separate until you're ready to eat.
Pin it I remember bringing this to a potluck at my gym and feeling slightly ridiculous about it until two people asked for the recipe and another came back for seconds. That's when I realized this salad had crossed over from something I made because it was convenient into something people actually wanted to eat.
Why the Mustard Dressing Matters
Most chicken salads lean heavy on mayo and taste kind of one-note, but mustard wakes everything up because it's sharp and bright without being sour. The Greek yogurt keeps it creamy without that heavy feeling you get from straight mayonnaise, and the lemon juice adds a subtle zing that makes you want another bite. That combination of tang and creaminess is what makes this different from every other chicken salad you've had, and once you taste it this way, the mayo-heavy versions feel kind of dull.
Making It Your Own Without Losing the Plot
The beauty of this salad is that it's flexible enough to roll with whatever you have in the fridge, but not so flexible that you can just throw random things in and call it dinner. I've added diced pickles when I had them and it brought a wonderful crunch, and capers work the same way if you like that briny punch. Some mornings I'll stir in a spoonful of whole grain mustard instead of Dijon just to change things up, and it transforms the whole vibe without breaking the formula.
Meal Prep Reality and Other Practical Thoughts
This salad genuinely improves after sitting for a few hours because the dressing settles into the chicken and eggs and everything becomes more cohesive, which makes it perfect for meal prep if you're patient enough to wait. The greens are the only part that gets sad by day three, so I keep them separate and add them fresh each morning if this is going to be lunch for the whole week. The protein and vegetables will keep for five days easily, and honestly having a bowl of this ready to go at 7 a.m. when you're tired is worth the 15 minutes of prep the day before.
- Store the salad without greens in an airtight container and add fresh spinach or lettuce the morning you eat it.
- The dressing thickens slightly as it sits, so don't add it all at once if you're meal prepping because the salad will dry out by day three.
- Chicken and eggs are at their best when eaten within four days, but the dressing keeps the salad from oxidizing quickly.
Pin it This salad sits somewhere between the meals you make because they're good for you and the meals you actually look forward to, which is the sweet spot where real eating happens. It's become the thing I make when I want to feel put-together without actually working that hard.
Common Questions
- → How do I cook the chicken for best texture?
Poach the chicken breasts gently in simmering water for 12–15 minutes until fully cooked. This ensures tender and juicy meat that’s easy to shred or dice.
- → Can I use other greens instead of spinach?
Yes, mixed greens or baby kale can be used as alternatives to spinach for a different texture and flavor profile.
- → What dressing ingredients are best for balance?
A blend of Greek yogurt, Dijon mustard, olive oil, lemon juice, and honey creates a creamy, tangy dressing that complements the protein and fresh vegetables beautifully.
- → Can I prepare this dish in advance?
Absolutely, it holds up well when refrigerated and makes an excellent meal prep choice. Keep the dressing separate until ready to serve for best freshness.
- → Are there suitable garnishes to enhance flavor?
Fresh chives or dill add a bright herbal note, while sliced avocado provides creaminess and extra nutrients.