Save I stumbled onto this recipe during a week when I was too tired to think but needed something filling and fast. The viral egg salad videos kept popping up on my feed, and I thought, why not toss in some chicken too? It turned into one of those happy accidents where the fridge odds and ends became something I actually craved. The mustard dressing pulls everything together without feeling heavy, and the crunch from the cucumber keeps it interesting. Now it's my go-to when I want protein without turning on the oven.
I made this for a friend who came over complaining about being sick of sad desk salads. We sat on the back porch with big bowls of it, and she kept asking what made it taste so good. Honestly, it was just the mustard and a squeeze of lemon, but she acted like I'd unlocked some secret. She texted me two days later saying she'd made it three times already. That's when I knew this recipe had legs beyond my own kitchen.
Ingredients
- Boneless, skinless chicken breasts: Poaching them keeps the meat tender and juicy without adding extra fat, and they shred beautifully into bite-sized pieces that soak up the dressing.
- Large eggs: The creamy yolks add richness while the whites bring structure, and chopping them instead of slicing gives you little pockets of flavor in every forkful.
- Baby spinach or mixed greens: They wilt just slightly under the warm chicken and eggs, adding a soft, earthy base that doesn't overpower the protein.
- Cherry tomatoes: Halving them releases their sweet juice, which mingles with the dressing and brightens the whole bowl.
- Cucumber: The cool crunch is essential for contrast, and dicing it small means you get a little in every bite without it taking over.
- Red onion: Slicing it thin mellows the sharpness, leaving just a hint of bite that wakes up the creamier elements.
- Greek yogurt or mayonnaise: Greek yogurt keeps it lighter and tangier, while mayo makes it richer and more classic, so pick based on your mood.
- Dijon mustard: This is the backbone of the dressing, bringing both tang and a subtle heat that ties the proteins and veggies together.
- Olive oil: Just a tablespoon smooths out the dressing and helps it cling to every ingredient without feeling greasy.
- Lemon juice: Freshness in a squeeze, it cuts through the richness and makes the whole salad taste brighter and more alive.
- Honey: A small drizzle balances the acidity and adds a whisper of sweetness that rounds out the flavors.
- Fresh chives or dill: They add a pop of color and a fresh, herby note that makes the dish feel less like leftovers and more like a restaurant plate.
- Avocado: Creamy, buttery slices turn this into a more indulgent meal and add healthy fats that keep you satisfied longer.
Instructions
- Poach the chicken:
- Drop the breasts into gently simmering salted water and let them cook through until no pink remains. The water should barely bubble, this keeps the meat tender instead of rubbery.
- Boil and chill the eggs:
- Bring them to a boil, then let them simmer steadily for ten minutes before plunging them into ice water. The shock stops the cooking and makes peeling them a breeze instead of a frustrating mess.
- Combine the salad base:
- Toss the shredded chicken, chopped eggs, greens, tomatoes, cucumber, and onion in a big bowl. Mix gently so the eggs don't turn to mush but everything gets evenly distributed.
- Whisk the dressing:
- Stir together the yogurt, mustard, olive oil, lemon juice, honey, salt, and pepper until it's silky and smooth. Taste it and adjust the seasoning, this is your chance to make it yours.
- Dress and toss:
- Pour the dressing over the salad and fold everything together with a light hand. You want every piece coated but not swimming in sauce.
- Garnish and serve:
- Scatter fresh herbs and avocado slices on top, then dig in. It's good right away but even better after sitting in the fridge for an hour so the flavors meld.
Save One Sunday, I packed this into containers for the week ahead and felt like I'd actually won at adulting. By Wednesday, I was still excited to open my lunchbox, which never happens with meal prep. My coworker leaned over and said it smelled amazing, and I realized this salad had become my quiet little victory in the chaos of the week. It's funny how something this simple can make you feel like you have your life together, even when you absolutely don't.
Make It Your Own
Season the chicken with garlic powder and smoked paprika before poaching if you want a deeper, warmer flavor that stands up to the tangy dressing. Swap the Greek yogurt for mayonnaise when you're craving something richer and more indulgent, or use half and half for a middle ground. Toss in diced pickles or capers for a briny punch that cuts through the creaminess and adds a deli-style twist. If you're feeling adventurous, add a handful of toasted nuts or sunflower seeds for crunch and a nutty depth.
Serving and Storage
This salad is perfect on its own, but it also shines as a filling for wraps or stuffed into a pita with extra greens. Serve it alongside whole grain bread or crackers if you want a little extra heft, or pile it on top of a bed of arugula for a lighter presentation. It keeps well in the fridge for up to three days, though I'd wait to add the avocado until just before eating so it doesn't brown. The flavors actually improve after a few hours, so don't be afraid to make it ahead.
What to Watch For
The biggest mistake is overcooking the chicken, which turns it dry and stringy instead of juicy and tender. Keep an eye on the simmer and pull it as soon as it's cooked through. Don't overdress the salad either, start with less and add more if needed because you can't take it back once it's soupy. If you're using red onion, rinse the slices under cold water first to tame the sharpness, especially if raw onion isn't your thing.
- Taste the dressing before adding it and adjust the honey or lemon to match your preference.
- Chop the eggs by hand instead of using a slicer for a more rustic, hearty texture.
- If you're meal prepping, store the dressing separately and toss it in just before eating to keep everything crisp.
Save This salad has become my answer to the question of what to eat when nothing sounds good but I need real food. It's reliable, satisfying, and just interesting enough to keep me coming back without any drama.
Recipe FAQs
- → How do I poach the chicken for the salad?
Place chicken breasts in a saucepan and cover with water. Add a pinch of salt, bring to a boil, then simmer for 12–15 minutes until cooked through. Let cool before shredding or dicing.
- → What is the best way to prepare the eggs?
Boil eggs for about 10 minutes, then transfer them to an ice bath to cool quickly. Peel and chop them before adding to the salad.
- → Can I substitute Greek yogurt in the dressing?
Yes, light mayonnaise can be used instead of Greek yogurt for a richer texture in the dressing.
- → What greens work best in this salad?
Baby spinach or a mix of tender salad greens provide a fresh, vibrant base that pairs well with the protein and other vegetables.
- → How can I add extra flavor to the chicken?
Season the chicken breasts with garlic powder and paprika before poaching to enhance the flavor.
- → Is this salad suitable for meal prep?
Yes, it holds well refrigerated and is perfect for preparing ahead for lunches or light meals throughout the week.