High-Protein Chicken Egg Salad (Print out)

A nutrient-rich salad with tender chicken, boiled eggs, fresh vegetables, and a tangy mustard dressing.

# What You'll Need:

→ Proteins

01 - 2 large boneless, skinless chicken breasts (14 oz)
02 - 6 large eggs

→ Salad Base

03 - 2 cups (2 oz) baby spinach or mixed greens
04 - 1 cup (3.5 oz) cherry tomatoes, halved
05 - 1 small cucumber, diced
06 - 1/4 red onion, thinly sliced

→ Dressing

07 - 3 tbsp (1.6 oz) Greek yogurt or mayonnaise
08 - 2 tbsp (1 oz) Dijon mustard
09 - 1 tbsp (0.5 fl oz) olive oil
10 - 1 tbsp (0.5 fl oz) lemon juice
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

# How to Make It:

01 - Place chicken breasts in a saucepan, cover with water, add a pinch of salt. Bring to a boil, then reduce to simmer and cook for 12 to 15 minutes until fully cooked. Remove from water, let cool, then 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, mix 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 mixture. Toss gently to combine and evenly coat all ingredients.
06 - Top the salad with chopped fresh chives or dill and sliced avocado if desired. Serve chilled or at room temperature.

# Expert Advice:

01 -
  • It packs enough protein to keep you satisfied for hours without that heavy, over-stuffed feeling.
  • You can make it on Sunday and eat well all week without getting bored of the same old thing.
  • The mustard-yogurt dressing is tangy enough to feel indulgent but light enough that you don't feel guilty after eating it.
02 -
  • The ice bath for eggs isn't just fancy talk—it stops them from cooking further and gives you that creamy center instead of a rubbery gray ring.
  • Don't dress the salad more than an hour before eating it unless you want wilted greens, but the good news is everything else tastes better the next day.
03 -
  • Keep your knife sharp when dicing the cucumber and tomatoes—it takes half the time and makes everything look prettier on the plate.
  • The honey in the dressing does something magical, so don't skip it thinking you'll save a few calories, because those calories make it taste like food instead of virtue.
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