Save to Pins I stumbled on this salad during a week when I was too tired to think but too hungry to skip meals. The fridge held chicken, eggs, and not much else. What started as desperation turned into something I now make on purpose. It's bright, filling, and somehow tastes better the next day.
I brought this to a potluck once, skeptical anyone would care about salad when there were casseroles and desserts. It was gone before the pasta. Someone asked if I catered. I didn't, but I also didn't correct them.
Ingredients
- Boneless, skinless chicken breasts: Poaching keeps them tender and moist, which matters more than you'd think in a cold salad.
- Eggs: The creamy yolks blend into the dressing and make the whole thing feel indulgent without added calories.
- Baby spinach or mixed greens: Spinach wilts just slightly under the dressing, which I prefer to crisp lettuce here.
- Cherry tomatoes: Their sweetness balances the mustard, and they don't make the salad soggy like larger tomatoes can.
- Cucumber: Adds crunch and freshness, especially if you use the English kind with thin skin.
- Red onion: Slice it thin or it'll overpower everything, but when done right it adds just enough bite.
- Greek yogurt: Tangy and thick, it makes the dressing creamy without the heaviness of mayo, though mayo works if that's what you have.
- Dijon mustard: This is what makes the dressing memorable, sharp and a little sophisticated.
- Olive oil: Smooths out the yogurt and helps the dressing coat every piece evenly.
- Lemon juice: Freshly squeezed is better, it wakes up all the other flavors.
- Honey: Just a teaspoon mellows the mustard without making it sweet.
- Fresh chives or dill: Dill reminds me of picnics, chives feel more elegant, both work beautifully.
- Avocado: Optional but it turns this into something that feels like lunch at a cafe.
Instructions
- Poach the chicken:
- Drop the breasts into simmering salted water and let them cook gently until no pink remains, about 12 to 15 minutes. Let them cool before shredding so they stay juicy and don't turn rubbery.
- Boil and chill the eggs:
- Bring water to a boil, add eggs, simmer for 10 minutes, then shock them in ice water. This stops that gray ring from forming around the yolk and makes peeling almost effortless.
- Combine the salad base:
- Toss chicken, chopped eggs, greens, tomatoes, cucumber, and onion in a large bowl. Mix gently so the eggs don't turn to mush.
- Whisk the dressing:
- Blend yogurt, mustard, olive oil, lemon juice, honey, salt, and pepper until smooth and creamy. Taste it, you might want more lemon or a pinch more salt.
- Dress and toss:
- Pour dressing over the salad and fold everything together until each piece is lightly coated. Don't drown it, you can always add more.
- Garnish and serve:
- Scatter herbs and avocado on top if using. Serve right away or chill for an hour to let the flavors marry.
Save to Pins The first time I packed this for lunch, a coworker leaned over and said it smelled like a deli. I realized then that homemade doesn't have to mean plain. Sometimes it means better.
Make It Your Own
Add garlic powder and smoked paprika to the chicken before poaching for a deeper flavor. Toss in diced pickles or capers if you like things briny. Swap spinach for arugula when you want more pepper, or use romaine when you want more crunch.
Storage and Meal Prep
Store the salad and dressing separately in airtight containers for up to four days. Dress individual portions right before eating so the greens stay crisp. The chicken and eggs hold up beautifully, but add avocado fresh each time.
Serving Suggestions
This works as a standalone lunch, stuffed into a whole wheat wrap, or piled onto toasted sourdough. It's hearty enough to satisfy without weighing you down, which is exactly what I need most days.
- Serve it with crackers or pita chips for a light dinner.
- Pack it in mason jars with dressing at the bottom for grab and go ease.
- Pair it with a simple soup when the weather turns cold.
Save to Pins This salad has saved me more times than I can count, from busy Mondays to evenings when I just wanted something good without the fuss. I hope it does the same for you.
Frequently Asked Questions
- → How do I ensure the chicken stays moist when cooking?
Poach chicken breasts gently in simmering water with a pinch of salt to retain moisture and tenderness. Avoid boiling vigorously to prevent dryness.
- → Can I substitute Greek yogurt in the dressing?
Yes, light mayonnaise works well for a creamier texture without overpowering the tanginess from Dijon mustard and lemon juice.
- → How long can this salad be stored?
Keep the salad refrigerated in an airtight container for up to 2 days to maintain freshness and flavor.
- → What fresh herbs complement this salad best?
Chopped chives or dill add a bright, fresh note that enhances the creamy dressing and protein elements.
- → Is it possible to add more greens or vegetables?
Absolutely, adding extra baby spinach, mixed greens, or diced pickles and capers can provide additional texture and flavor complexity.