Cook the chicken using your preferred method—bake at 375°F for 25–30 minutes, boil for 15–20 minutes, or grill until fully cooked (internal temperature 165°F). Let it cool completely, then shred or chop into bite-sized pieces. Warm chicken can make the salad watery.

Dice the celery and slice the green onions thinly for even texture.

Halve or quarter the blackberries and roughly chop the walnuts. Handle the berries gently if they’re soft.

In a large bowl, combine the chicken, celery, green onions, blackberries, and walnuts. Toss lightly to distribute.

Add the cottage cheese and mayonnaise, mixing gently until evenly coated. If it feels too thick, stir in 1 tablespoon of milk.

Season with salt and pepper, tasting and adjusting as needed to balance the flavors.

Serve right away or chill for about 30 minutes for a fresher, cooler taste. Enjoy on its own or with keto bread.