Tender poached chicken breast gets shredded into hearty, bite-sized pieces and tossed with a creamy mayonnaise dressing brightened by Dijon mustard and fresh lemon juice. Crisp celery and green onion add crunch in every forkful, while a scatter of fresh parsley keeps things vibrant, and halved red grapes bring a juicy pop of sweetness if you want it. It comes together in under 20 minutes of active cooking, then chills into a cool, satisfying salad that's just as good the next day. Scoop it onto crackers, pile it into a sandwich, or eat it straight from the bowl with a fork. This one is a genuinely solid pick for a dairy free lunch rotation, no fuss required. Keep a batch in the fridge for up to three days so lunch is always ready to go.
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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 gentle simmer over medium heat, then reduce the heat to medium-low and cook until the chicken registers 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 let it rest until cool enough to handle, about 20–30 minutes. Chop or pull the chicken into rough 1/2-inch pieces and transfer to a large bowl.
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