Start by placing the chicken in a large pot and cover it with water. Boil for 15 minutes.

Once the chicken is cooked, remove it from the pot and let it cool slightly. Shred the chicken while warm.

In a mixing bowl, combine the mayonnaise, lemon juice, and chopped tarragon.

Add the shredded chicken, diced celery, and halved grapes to the bowl with the dressing.

Sprinkle with salt and pepper to taste, mixing well.

Cover the bowl and refrigerate for at least 30 minutes.

Once chilled, give the salad a gentle stir and taste for seasoning.

Serve the salad on a bed of lettuce, in a sandwich, or in a wrap.