Save Pin There's something about the smell of hard-boiling eggs that takes me straight back to my kitchen on a random Tuesday afternoon when I decided to stop buying those sad desk salads and actually make something worth eating. I'd been scrolling through my phone when I saw this viral egg salad moment, and honestly, it looked nothing like the boring versions I remembered from childhood. So I grabbed some chicken, boiled some eggs, and tossed everything together with a mustard dressing that actually had flavor. It became my go-to lunch, and I've never looked back.
My friend Sarah watched me assemble this for the first time and asked why I was making something so complicated when I could just grab takeout. Five bites later, she was asking for the recipe. Now she makes it every week and swears it's saved her grocery budget. That's when I knew this wasn't just lunch—it was the kind of simple dish that actually changes how people eat.
Ingredients
- Chicken breasts (2 large, boneless and skinless): These are your protein anchor, and poaching keeps them moist instead of dry like roasting sometimes does.
- Eggs (6 large): Hard-boiled eggs add creaminess and more protein, plus they make the salad feel substantial without being heavy.
- Baby spinach or mixed greens (2 cups): The base keeps everything fresh, and spinach holds up better than delicate lettuces when dressed ahead of time.
- Cherry tomatoes (1 cup, halved): Their sweetness balances the tangy dressing, and halving them prevents them from rolling around.
- Cucumber (1 small, diced): This adds crunch and keeps everything cool, even if you make it the night before.
- Red onion (1/4, thinly sliced): A little raw onion brings sharpness that cuts through the richness of the dressing—don't skip this.
- Greek yogurt (3 tbsp) or mayonnaise: Greek yogurt keeps it lighter and tangier, but mayo is there if you want pure indulgence.
- Dijon mustard (2 tbsp): This is the flavor secret; it's what makes people ask what you did differently.
- Olive oil (1 tbsp): Just enough to emulsify the dressing and make it silky.
- Lemon juice (1 tbsp): Brightens everything and keeps the chicken from tasting flat.
- Honey (1 tsp): A touch of sweetness rounds out the mustard without making it dessert.
- Salt and black pepper: Taste as you go; you'll need more than you think.
- Fresh chives or dill (2 tbsp, optional): These make it feel fancy for almost no effort.
- Avocado (1, sliced, optional): Adds richness, but wait to add it until you're ready to eat so it doesn't brown.
Instructions
- Poach the chicken gently:
- Put your chicken breasts in a saucepan and cover them with cold water, then add a pinch of salt. Bring it to a boil, then turn it down to a simmer for 12 to 15 minutes until the chicken is cooked through. You'll know it's done when there's no pink inside and it feels firm but not rubbery. Let it cool for a few minutes before shredding or dicing it into bite-sized pieces.
- Hard-boil the eggs perfectly:
- While the chicken is going, put your eggs in another saucepan, cover them with cold water, and bring to a boil. Simmer for 10 minutes, then immediately transfer them to an ice bath to stop the cooking and prevent that gray-green ring around the yolk. Once they're cool, peel them gently under running water and chop them into chunks.
- Build your salad base:
- In a large bowl, combine your greens, halved cherry tomatoes, diced cucumber, and thin-sliced red onion. This is where the salad lives before everything else joins, so don't skip the vegetables even if you're rushing.
- Add the proteins:
- Toss the cooled chicken and chopped eggs into the bowl with the vegetables. At this point, it looks kind of plain, but that's about to change.
- Whisk the dressing:
- In a small bowl, whisk together the Greek yogurt or mayo, Dijon mustard, olive oil, lemon juice, honey, salt, and pepper until it's smooth and pourable. Taste it on a spoon first—this is your chance to adjust the flavors before it hits the salad.
- Toss it all together:
- Pour the dressing over the salad and toss gently to coat everything evenly. The dressing will cling to the chicken and eggs, and the greens will soften slightly as it sits. If you're eating it right away, top with fresh herbs and avocado; if you're prepping it, wait on the avocado until you're about to eat.
Save Pin There was a moment during a particularly hectic work week when I realized I hadn't stress-eaten a single sad desk lunch because I'd prepped this salad on Sunday. That's when I understood this wasn't just food—it was freedom.
Why This Salad Works for Meal Prep
The beauty of this recipe is that it actually tastes better on day two and three, not worse. The greens soften slightly, the flavors settle into each other, and the dressing coats everything more evenly. Store it in an airtight container without the avocado, and it stays fresh for up to three days in the fridge. The only thing I change when prepping ahead is to keep the avocado separate and slice it fresh the morning I'm eating it.
Dressing Variations That Keep It Interesting
Once you nail the basic dressing, you can play with it endlessly. I've swapped the mustard for whole grain for a grainier texture, added a touch of apple cider vinegar for more tang, and even experimented with herb-infused yogurt for special occasions. The olive oil and lemon juice are your foundation, but everything else is negotiable depending on your mood. Some people add a pinch of garlic powder to the dressing, others stir in a tiny bit of miso paste for umami depth.
Serving and Storage Smart Moves
I've learned to serve this cold or at room temperature depending on the season and how long it's been sitting. Cold is refreshing in summer; room temperature feels more comforting in winter. It pairs beautifully with whole grain bread, or you can stuff it into a wrap and eat it on the go. If you're adding pickles or capers for extra tang, chop them finely so they distribute evenly instead of creating little pockets of intense flavor.
- Keep avocado separate until you're ready to eat so it doesn't brown or get mushy.
- Taste the dressing on a spoon before pouring it over the salad—this is your last chance to balance the flavors.
- If you make it ahead, the salad actually improves as it sits in the dressing for a few hours.
Save Pin This salad has become the thing I make when I want to feel like I have my life together, even on the mornings I've barely slept. It's simple, honest, and always reliable.
Recipe FAQs
- → How do I cook the chicken for this salad?
Poach boneless, skinless chicken breasts in boiling water with a pinch of salt for 12-15 minutes until fully cooked, then cool and shred or dice.
- → What is the best way to prepare the eggs?
Boil eggs for 10 minutes, then transfer to an ice bath immediately to cool before peeling and chopping.
- → Can I substitute the dressing ingredients?
Yes, Greek yogurt can be swapped for light mayonnaise, and adjusting the mustard or honey quantities can customize the flavor.
- → What greens work well in this salad?
Baby spinach or mixed greens provide a fresh, crisp base that pairs nicely with the protein-rich ingredients.
- → Are there any suggested garnishes?
Fresh chopped chives or dill add an herbal note, and sliced avocado contributes creaminess if desired.
- → How can I enhance the flavor of the chicken before cooking?
Season with garlic powder and paprika prior to poaching to add extra depth.