1 Add the cooked, skinless chicken breast to a food processor and process until finely shredded. Transfer to a large mixing bowl.
2 Add the dill, parsley, cottage cheese, honey Dijon mustard, ranch dressing, white balsamic vinegar, and salt to the food processor. Process until smooth and creamy.
3 Pour the dressing over the shredded chicken and stir to combine.
4 Fold in the diced celery, green onion, and pickles, along with any optional crunch add-ins like jalapeño or green apple.
5 Taste and adjust salt as needed, then chill until ready to serve.
