Preheat your oven to 375°F (190°C). Season your chicken breasts with salt and pepper, then place them on a parchment-lined baking sheet. Slide the sheet into the oven and bake for 25-30 minutes, or until cooked through and juices run clear. Once done, remove from the oven and let it rest for 5 minutes.

While the chicken is baking, wash and chop your vegetables. Dice the celery into small, crunchy pieces and finely chop the red onion for uniform sizes.

Once the chicken has rested, shred it into bite-sized pieces using two forks or your hands.

In a large mixing bowl, combine the shredded chicken, cottage cheese, diced celery, chopped red onion, and Dijon mustard. Gently stir until well combined.

Taste your salad mixture, and adjust seasoning as needed with salt and pepper. Add optional ingredients like chopped grapes or nuts to elevate flavor.

Serve chilled as a light meal on its own, or spoon over leafy greens. Pair with whole-grain crackers or crusty bread.