Poached chicken breast gets shredded into tender bite-sized pieces, then tossed with crisp celery, sliced green onion, and fresh flat-leaf parsley for a salad that's light but satisfying. A bright hit of lemon juice and Dijon mustard keeps every forkful tangy and fresh, while halved red grapes add little bursts of sweetness against the savory chicken. It's a straightforward, produce-forward lunch that comes together with simple pantry staples and a quick simmer — no fuss, no fancy equipment. This one fits naturally into a Mediterranean-style way of eating, leaning on lean protein, fresh herbs, and vegetables rather than anything heavy or processed. Serve it over greens, tucked into a wrap, or straight from the bowl with crackers on the side.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
