Preheat your oven to 375°F (190°C). Season two chicken breasts with a pinch of salt and pepper. Place the chicken in a baking dish and bake for 25–30 minutes, or until the juices run clear.

While the chicken is baking, wash and chop one stalk of celery and half a red onion into small pieces.

Once cooked, remove the chicken from the oven and let it rest for at least 5 minutes, then shred it into bite-sized pieces.

In a mixing bowl, combine the shredded chicken with chopped celery and onion, then add a cup of cottage cheese, a tablespoon of Dijon mustard, and freshly chopped herbs.

Gently fold the ingredients together until well-coated, then taste and adjust seasoning as needed.

Serve the salad as a light lunch or over a bed of greens. Allow it to chill in the fridge for at least 30 minutes before serving.