Gently poached chicken breast gets shredded into tender bite-sized pieces, then tossed with tangy Dijon mustard and a bright squeeze of fresh lemon juice for a creamy, well-seasoned coating. Crisp celery and green onion add crunch in every forkful, while a scatter of fresh parsley keeps things herby and fresh. Halved red grapes are a lovely optional touch if you want a hit of natural sweetness against the savory chicken. It's simple, protein-packed, and comes together with basic whole-food ingredients you can feel good about. This one is a genuinely solid choice for a Paleo lunch, whether you pile it onto crisp lettuce cups or eat it straight from the bowl. Keep a batch in the fridge for an easy make-ahead meal all week long.
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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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