Spiced Chicken and Brown Egg Salad with Mustard Vinaigrette

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

A vibrant salad featuring spiced pan-seared chicken breast paired with brown eggs and a tangy mustard vinaigrette. This Mediterranean-inspired curry recipe, ready in about 30 minutes, pairs chicken breasts, ground cumin, paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 430 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 (6 oz each) chicken breasts
• 1 tsp ground cumin
• 1 tsp paprika
• 1 tsp sea salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 4 cups mixed salad greens
• 4, hard-boiled and quartered brown eggs
• 1 tbsp Dijon mustard
• 2 tbsp red wine vinegar
• 1 tsp honey
• 3 tbsp extra virgin olive oil

Instructions

1. Step 1: Combine 1 tsp ground cumin, 1 tsp paprika, 1 tsp sea salt, and 1/2 tsp black pepper in a small bowl. Rub this spice mix evenly over 2 chicken breasts.
2. Step 2: Heat 2 tbsp olive oil in a skillet over medium-high heat. Add the chicken breasts and cook for 6-7 minutes per side until golden brown and cooked through, reaching an internal temperature of 165°F. Remove and let rest for 5 minutes.
3. Step 3: While chicken rests, whisk together 1 tbsp Dijon mustard, 2 tbsp red wine vinegar, and 1 tsp honey in a bowl. Slowly drizzle in 3 tbsp extra virgin olive oil while whisking to emulsify the vinaigrette.
4. Step 4: Toss 4 cups mixed salad greens with half of the mustard vinaigrette.
5. Step 5: Slice the rested chicken breasts into strips and arrange over the dressed greens along with 4 quartered hard-boiled brown eggs. Drizzle remaining vinaigrette over the salad before serving.