- Poach the Chicken: In a medium pot, bring water to a boil, then reduce the heat and add chicken breasts. Simmer for about 15 minutes or until fully cooked. Shred the chicken once cooled. 
- Prepare the Salad: In a large mixing bowl, combine the shredded chicken, halved grapes, and sliced almonds. 
- Make the Dressing: In a separate bowl, whisk together mayonnaise, Dijon mustard, lemon juice, salt, and pepper. 
- Combine: Pour the dressing over the chicken mixture and stir gently to combine until everything is evenly coated. 
- Chill: Let the chicken salad rest in the fridge for at least 1 hour to allow the flavors to meld. 
- Serve: Serve on a bed of greens, in a sandwich, or as a filling for wraps.