Poached chicken breast, cooled and shredded into tender bite-sized pieces, forms the base of this bright, crunchy salad. Toasted walnuts bring a rich, nutty crunch while halved red grapes add little bursts of sweetness against crisp celery and green onion. A dressing built from Dijon mustard and fresh lemon juice keeps things tangy and vibrant, and a scatter of fresh tarragon or parsley finishes it with an herby lift. It's a lean-protein, plant-forward mix of textures and flavors that fits naturally into a Mediterranean-style way of eating. Serve it over greens, tucked into a pita, or straight from the bowl for an easy, satisfying lunch that keeps well for a couple of days in the fridge.
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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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