Of the historic profiles that I've researched and included in Bru'n Water, only 1 or 2 have chloride concentrations greater than 100 ppm. One of those is Dortmund and its reknowned for providing Dortmund Export a minerally flavor perception. Based on that finding, I suggest that most brewers would be wise to try and keep their chloride level under 100 ppm in most cases. The suggestion that Palmer makes that 250 ppm chloride is OK in any beer is folly. There is no way that a beer (excepting a Gose) is going to turn out well with that level of chloride. He needs to prove to me that it is OK. I don't think so.
Grinder, if you are OK with having some minerally flavor in a particular beer, then its OK to have 140 ppm. If you want the water to be in the background, then you might want to tone that level down a bit.