Classic Chicken Salad with Egg Topping

Instructions

1. 1

   Place the eggs in a saucepan, cover with water, and bring to a boil. Once boiling, reduce heat and simmer for 9 minutes. Remove eggs, cool under cold water, peel, and slice.

2. 2

   While the eggs are cooking, shred or dice the cooked chicken breast into bite-sized pieces.

3. 3

   Wash and dry the mixed salad greens. Slice the cherry tomatoes in half, thinly slice the cucumber, and finely slice the red onion.

4. 4

   In a large bowl, combine the salad greens, cherry tomatoes, cucumber, and red onion. Add the shredded chicken breast.

5. 5

   In a small bowl, mix together the light mayonnaise and Dijon mustard until smooth. Pour the dressing over the salad and toss gently to combine.

6. 6

   Arrange the sliced eggs on top of the salad. Sprinkle with freshly chopped parsley.

7. 7

   Serve immediately and enjoy your Classic Chicken Salad with Egg Topping.