# What You'll Need:
→ Proteins
01 - 2 large boneless, skinless chicken breasts (7 oz each)
02 - 6 large eggs
→ Salad Base
03 - 2 cups baby spinach or mixed greens (2 oz)
04 - 1 cup cherry tomatoes, halved (3.5 oz)
05 - 1 small cucumber, diced
06 - 1/4 red onion, thinly sliced
→ Dressing
07 - 3 tbsp Greek yogurt or mayonnaise (1.5 fl oz)
08 - 2 tbsp Dijon mustard (1 fl oz)
09 - 1 tbsp olive oil (0.5 fl oz)
10 - 1 tbsp lemon juice (0.5 fl oz)
11 - 1 tsp honey
12 - Salt and black pepper, to taste
→ Garnish (Optional)
13 - 2 tbsp fresh chives or dill, chopped
14 - 1 avocado, sliced
# Directions:
01 - Place chicken breasts in a saucepan, cover with water, add a pinch of salt, bring to a boil, then reduce heat and simmer for 12 to 15 minutes until fully cooked. Remove, cool, and shred or dice.
02 - Place eggs in a saucepan, cover with water, bring to a boil, then simmer for 10 minutes. Transfer eggs immediately to an ice bath, peel, and chop.
03 - In a large bowl, combine shredded chicken, chopped eggs, baby spinach or mixed greens, halved cherry tomatoes, diced cucumber, and thinly 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 ingredients, tossing gently to coat all components evenly.
06 - Top the salad with fresh chives or dill and avocado slices if desired. Serve chilled or at room temperature.
