Cook chicken breasts by poaching in seasoned water or broth until they reach an internal temperature of 165°F (about 15-20 minutes). Let cool completely.
Shred the cooled chicken using two forks or your hands until you have about 2 cups of shredded meat.
Dice the celery into small, even pieces about 1/4-inch in size.
Wash and halve the red grapes.
In a large mixing bowl, combine the mayonnaise, lemon juice, salt, and pepper. Whisk until smooth.
Add the shredded chicken to the dressing mixture and fold gently to coat evenly.
Add the diced celery, halved grapes, and any optional ingredients you're using. Fold everything together carefully.
Taste and adjust seasoning as needed, adding more salt, pepper, or lemon juice to achieve your desired flavor balance.
Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld.
