Tender poached chicken breast, gently simmered with bay leaf and black pepper, gets chopped up and folded together with crisp celery, minced red onion, a bit of tangy Dijon, and a bright squeeze of fresh lemon juice. That mix turns creamy and well-seasoned, piled high between slices of golden toasted bread with crunchy lettuce and juicy tomato slices for the finishing touch. It's a nostalgic lunch-counter classic, quick enough for a weekday lunch but satisfying enough for a picnic or packed lunchbox. The poaching method keeps the chicken juicy without drying out, so every bite of the salad stays moist and flavorful. This one is a great pick for a dairy free lunch rotation, easy to prep ahead and assemble in minutes when you're ready to eat.
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Place the chicken breasts in a medium saucepan and cover with cold water by about 1 inch. Add the salt, black pepper, and bay leaf. Bring to a gentle boil over medium-high heat, then reduce the heat to low and simmer, partially covered, until the chicken reaches 165°F (74°C) on an instant-read thermometer at the thickest part, about 15–18 minutes.
Transfer the chicken to a cutting board and discard the bay leaf and poaching liquid. Let the chicken rest until cool enough to handle, about 20–30 minutes, then chop or shred into bite-sized pieces.
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