Grilled Chicken & Egg Salad with Creamy Herb Yogurt Dressing

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Grilled chicken and egg salad is a fresh, satisfying meal loaded with juicy chicken, crisp cucumber, tomatoes, greens and boiled eggs. A creamy herb yogurt dressing brings everything together without making the salad feel heavy. It’s a great option for lunch, an easy weeknight dinner or a make-ahead meal when you want something fresh but filling.

Why You’ll Love This Recipe

• Fresh and filling
• High in protein
• Ready in about 30 minutes
• Great for lunch or an easy dinner

Ingredient Notes

Chicken: Boneless skinless chicken breast cooks quickly and works perfectly for this salad.

Eggs: Hard-boiled eggs make the salad more substantial and add a creamy texture.

Greens: Romaine, green leaf lettuce or mixed greens all work well.

Vegetables: English cucumber, cherry tomatoes and a little red onion add crunch and freshness.

Greek yogurt: Creates a creamy dressing without needing mayonnaise.

How to Make Grilled Chicken & Egg Salad

1. Cook the Eggs

Place the eggs in a saucepan, cover with water and bring to a boil. Cook to your preferred doneness, then cool, peel and quarter.

2. Grill the Chicken

Brush the chicken with olive oil and season with paprika, salt and pepper.

Grill over medium-high heat for about 5–7 minutes per side, depending on thickness, until the internal temperature reaches 165°F / 74°C.

Rest for 5 minutes, then slice.

3. Make the Dressing

Mix the Greek yogurt, Dijon mustard, garlic, dill, lemon juice, salt and black pepper until smooth.

If you prefer a thinner dressing, stir in 1–2 teaspoons of water.

4. Assemble

Arrange the greens, cucumber, tomatoes and red onion in a large serving bowl.

Top with sliced chicken and quartered eggs.

5. Serve

Drizzle with the creamy herb yogurt dressing just before serving.

Tips

• Let the chicken rest before slicing to keep it juicy.
• Add the dressing immediately before serving so the greens stay crisp.
• Slice the red onion very thinly so it doesn’t overpower the salad.
• The chicken and eggs can be prepared ahead and refrigerated.

Serving Suggestions

This salad works well on its own as a light meal, but you can also serve it with toasted sourdough, garlic bread or roasted potatoes. For entertaining, arrange everything on a large platter and serve the creamy herb yogurt dressing on the side.

Make Ahead

Cook the chicken and eggs and prepare the dressing up to 1 day ahead. Store everything separately and assemble the salad just before serving.

Storage

Store the salad components separately in the refrigerator for up to 2 days. Once dressed, the salad is best enjoyed right away.