Instructions
Step 1. In a bowl, combine the olive oil, soy sauce, honey, garlic powder, paprika, and black pepper.
Step 2. Add the chicken breasts and coat well. Marinate for at least 15 minutes.
Step 3. Bring a saucepan of water to a gentle boil. Carefully lower in the eggs and cook for 7 minutes for soft-boiled eggs.
Step 4. Transfer the eggs to an ice bath for 5 minutes, then peel and slice them in half.
Step 5. Heat a grill pan or skillet over medium-high heat.
Step 6. Cook the chicken for 5–7 minutes per side, or until the internal temperature reaches 165°F (74°C).
Step 7. Remove the chicken from the heat and let it rest for 5 minutes before slicing into strips.
Step 8. In a small bowl, whisk together the olive oil, rice vinegar, Dijon mustard, honey, salt, and black pepper to make the dressing.
Step 9. Arrange the chopped romaine lettuce in a large serving bowl.
Step 10. Add the sliced cucumber and diced red bell pepper around the bowl.
Step 11. Place the sliced chicken in the center and arrange the halved soft-boiled eggs around it.
Step 12. Drizzle the dressing over the salad just before serving.
Storage and Reheating Tips
Store the chicken, eggs, vegetables, and dressing separately in airtight containers in the refrigerator for up to 4 days.
For meal prep, assemble the salad without the dressing and add it just before serving.
Soft-boiled eggs can be stored in their shells for up to 2 days for the best texture.
Reheat the chicken gently in a skillet or microwave before adding it to the salad if desired.
Fresh vegetables are best enjoyed cold and do not require reheating.
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