High Protein Chicken Egg Salad (Printable)

Protein-rich chicken and egg salad with fresh greens and tangy dressing, perfect for a quick healthy meal.

# 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 tablespoons (3 oz) Greek yogurt or mayonnaise
08 - 2 tablespoons (1 oz) Dijon mustard
09 - 1 tablespoon (0.5 fl oz) olive oil
10 - 1 tablespoon (0.5 fl oz) lemon juice
11 - 1 teaspoon honey
12 - Salt and black pepper, to taste

→ Garnish (Optional)

13 - 2 tablespoons fresh chives or dill, chopped
14 - 1 avocado, sliced

# Step-by-Step:

01 - Place chicken breasts in a saucepan, cover with water, add a pinch of salt, bring to a boil, then simmer 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 immediately to ice bath, peel, and chop.
03 - In a large bowl, mix shredded chicken, chopped eggs, baby spinach or mixed greens, 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 and toss gently until all ingredients are evenly coated.
06 - Top with fresh chives or dill and avocado slices if desired. Serve chilled or at room temperature.

# Expert Advice:

01 -
  • It's packed with 36 grams of protein per serving, so you actually feel satisfied hours later.
  • The mustard-yogurt dressing brings brightness and tang that keeps every bite interesting instead of heavy.
  • It comes together in under 35 minutes and tastes even better the next day, making it perfect for meal prep that doesn't taste like punishment.
02 -
  • If you skip the ice bath after boiling the eggs, the yolks will have that gray-green ring and the texture gets chalky, but the ice bath prevents that completely and makes them easier to peel.
  • The dressing tastes better if you make it at least 30 minutes before eating because the flavors actually get to know each other instead of tasting like separate ingredients thrown together.
  • Keep the greens and dressing separate if this is meal prep because anything green will wilt and get sad by day three, but the protein and vegetables hold up fine.
03 -
  • Season the chicken with a pinch of garlic powder and paprika before poaching it because those flavors infuse directly into the meat and make it taste more sophisticated without extra effort.
  • If you want to make this ahead and the dressing separates slightly, just whisk it back together for 10 seconds and it comes right back together like nothing happened.
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