Tender poached chicken breast gets chopped into hearty bite-sized pieces, then folded into a creamy, tangy dressing built on Dijon mustard and a bright squeeze of fresh lemon juice. Crisp celery and sliced green onion add crunch in every forkful, while a scatter of fresh parsley keeps things herby and fresh. Halved red grapes are a welcome optional touch if you want a little pop of sweetness against the savory chicken. It all comes together in one bowl with minimal fuss, ready to pile onto bread, scoop with crackers, or eat straight from the bowl. This version is a great fit for an egg free table, and it keeps well in the fridge for a few days, so it's an easy make-ahead lunch to have on hand.
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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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