Poached chicken breast gets shredded into tender, juicy bites, then tossed with a creamy, tangy dressing brightened by fresh lemon juice. Crisp celery and green onions add crunch in every forkful, while a scattering of fresh parsley keeps things vibrant, and a handful of halved red grapes brings a pop of natural sweetness if you want it. It's a simple, whole-food lunch that comes together in one bowl with no fuss and no filler ingredients weighing it down. Scoop it over greens, wrap it in lettuce, or eat it straight from the bowl — either way, it's a satisfying, protein-packed option that fits neatly into a Whole30 kitchen. Make a batch ahead and it keeps well in the fridge for easy meals 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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