Tender poached chicken breast is gently simmered until perfectly juicy, then shredded into hearty bite-sized pieces that soak up every bit of flavor. A creamy dressing built from tangy Dijon mustard and a bright squeeze of lemon juice coats each piece, while crisp celery, sliced green onions, and fresh parsley add texture and a burst of color. Halved red grapes bring a sweet, juicy contrast that plays beautifully against the savory base. It's a simple, no-fuss recipe that comes together with basic technique and pantry staples, making it easy to prep ahead and keep on hand for quick lunches. This one is a great fit for a gluten free table, whether piled onto crackers, scooped into lettuce cups, or eaten 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 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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