Poached chicken breast gets shredded into tender, juicy bites, then tossed with crisp celery, sweet halved grapes, and toasted walnuts for a satisfying crunch in every forkful. A tangy dressing built from mayonnaise, Dijon mustard, and fresh lemon juice coats everything without weighing it down, while a handful of fresh tarragon or parsley adds a bright, herby finish. It's the kind of make-ahead lunch that only gets better as it chills, perfect scooped onto crackers, piled into lettuce cups, or eaten straight from the bowl. This one's a reliably easy pick for a gluten free kitchen, no special planning required beyond what's already in the recipe. Simple, fresh ingredients and classic technique make it a dish you'll want to keep on repeat all summer long.
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Place the chicken breasts in a medium saucepan and cover with cold water by about 1 inch. Add a generous pinch of salt. Bring to a boil over medium-high heat, then reduce the heat to a gentle simmer and cook for 15–18 minutes, until the thickest part of each breast registers 165°F (74°C) on an instant-read thermometer.
Transfer the chicken to a cutting board and let it rest for 10 minutes, then refrigerate until cool enough to handle, about 20 minutes. Once cooled, cut or shred the chicken into bite-sized pieces.
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