Preheat your oven to 375°F (190°C). Prepare a parchment-lined baking sheet.

Place the seasoned chicken breasts on the baking sheet and bake for 25–30 minutes until juices run clear.

Once cooked, let chicken rest for about 5 minutes before shredding into bite-sized pieces.

Chop the celery and red onion, aiming for uniform pieces. Set them aside.

In a mixing bowl, combine shredded chicken, cottage cheese, chopped celery, diced red onion, Dijon mustard, and fresh herbs. Stir gently until coated.

Season the mixture with salt and pepper to taste. Optionally add grapes or nuts.

Serve the salad chilled, over greens, or in whole-grain wraps.