Poached chicken breast gets shredded into tender bite-sized pieces, then tossed with crisp celery, sweet halved grapes, and toasted walnuts for a satisfying crunch in every forkful. A bright dressing built from Dijon mustard and fresh lemon juice ties everything together, with sliced green onion and a handful of fresh tarragon or parsley adding a fresh, herby lift. It's a filling, protein-packed lunch that comes together with a quick poach-and-toss method — no fussy techniques required. This one holds up beautifully in the fridge too, so you can make a batch ahead and have a satisfying meal ready to go for a couple of days. It's a genuinely solid choice for a Whole30 kitchen, whether you pile it onto crisp lettuce cups or eat it straight from the bowl.
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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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