Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

Lay the skinless chicken breasts on the prepared baking sheet, season with salt and pepper, and bake for 25-30 minutes until cooked through.

Once baked, let the chicken cool for 5 minutes, then shred it into bite-sized pieces.

Dice the celery and red onion into small pieces.

In a large mixing bowl, combine the shredded chicken, cottage cheese, celery, red onion, Dijon mustard, and fresh herbs. Mix until well-coated.

Taste your salad and adjust seasoning if necessary. Consider adding optional ingredients like grapes or nuts.

Cover the salad and let it chill in the refrigerator for about an hour before serving.