A creamy, tangy dressing brings this salad together, built from mayonnaise, sharp Dijon mustard, and a bright hit of fresh lemon juice. Crisp celery and green onion add crunch in every bite, while a scatter of fresh parsley keeps things fresh and herby. Halved red grapes are a welcome optional touch, bursting with a little sweetness against the savory dressing. It comes together in a single bowl, gets folded together until everything's evenly coated, and can be made ahead and chilled for easy lunches all week. This one is a great pick for a vegetarian spread, whether you're piling it onto toasted bread, scooping it up with crackers, or serving it over a bed of greens.
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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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