Which came first, the chicken or the egg? No answers are needed for this tasty lunch, which just happens to use both! This is the kind of salad I love bringing to work with me: it's nutritious, packed with protein and keeps me full for at least a couple hours after I've had it. The only key is to make sure you bring the dressing in a separate container and drizzle it over your salad at the last minute. This will prevent the lettuce leaves from wilting and keep the radishes nice and crisp. I also like to leave the egg whole and cut it right before I'm about to dig in -- it keeps it fresh and makes the end-result feel like you just put it together. If you're looking for a little more salad inspiration, follow these 7 simple steps to the best salad ever. Chicken and Egg Salad Serves 2 1 boneless, skinless chicken breast, chopped 1 tsp herbes de provence Pinch each salt and pepper 2 tsp olive oil 5 cups lettuce, torn 4 radishes, halved and thinly sliced 2 halved hardboiled eggs (check out our best tips on how to cook hardboiled eggs) Mustardy dressing: 2 tbsp olive oil 2 tbsp lemon juice 1 tsp Dijon mustard Pinch each salt and pepper Mustardy dressing: In small bowl, whisk together olive oil, lemon juice, mustard, salt and pepper until emulsified. Sprinkle chicken with herbes de provence, salt and pepper. In nonstick skillet, heat oil over medium heat; cook chicken, stirring occasionally, until golden on the outside and no longer pink inside, about 8 minutes; cool slightly and set aside. Toss together with lettuce, radishes and eggs. Drizzle dressing over top; toss to coat. Photography by Jennifer Bartoli