Clayton's Cafe Famous Chicken Salad

3 boneless, skinless chicken breasts
1/3 cup mayonnaise
2 tablespoons lemon juice
1 teaspoon Dijon mustard
1 4-ounce container crumbled blue cheese
2 cups seedless red grapes, cut in half lengthwise
Salt and pepper
Oak Leaf or Romaine lettuce
Sliced sourdough bread

In a medium Dutch oven, dissolve 2 tablespoons of salt in about 6 cups of cold water.
Add chicken and heat over medium heat until water registers 170 degrees on a candy thermometer.
Remove from heat, cover pot, and let stand until chicken register 165-170 degrees, about 17 minutes.

Transfer chicken to a plate lined with paper towels, and refrigerate until chicken is cool, about a half an hour.
While chicken cools, combine mayonnaise, lemon juice, Dijon mustard, blue cheese, grapes,
and 1/4 teaspoon of pepper in a large bowl, and stir well to combine.

Cut chicken into 1/2 inch cubes, and transfer to mayonnaise mixture.
Toss well to combine, and adjust salt and pepper, to taste.
Serve with lettuce on sourdough bread.