Prepare chicken: Use leftover cooked chicken or poach chicken breasts until cooked through, then dice or shred.
Chop vegetables: Dice cucumber, halve cherry tomatoes, and finely chop red onion and herbs.
Combine ingredients: In a large bowl, mix chicken, cottage cheese, chopped veggies, and herbs gently.
Dress the salad: Drizzle olive oil and lemon juice over the mixture; season with salt and pepper. Toss to combine evenly.
Add nuts if using: Fold in chopped walnuts or almonds for extra texture and nutrition.
Chill and serve: Refrigerate for 15–30 minutes to blend flavors, then enjoy cold or at room temperature.
