If starting with raw chicken, cook it in a pot of salted water or broth for about 20 minutes until fully cooked through (165°F internal temperature). Once cooked, let it cool slightly so it's easier to handle, then shred it with two forks into bite-sized pieces. Set the shredded chicken aside in a large mixing bowl.

In a blender or food processor, combine the mayonnaise and cottage cheese until completely smooth and combined. This blending step ensures the cottage cheese incorporates evenly throughout the salad, creating a creamy, cohesive texture rather than chunky pockets. If you prefer a chunkier texture, you can skip blending and just stir them together, but I find the blended version creates a more elegant, unified dish.

In a small bowl, whisk together all the dry seasonings: chicken seasoning, oregano, garlic powder, smoked paprika, and onion powder. This ensures the spices are evenly distributed throughout the salad without any clumps or concentrated pockets of flavor. Having this ready makes the next step quick and organized.

Pour the blended mayo-cottage cheese mixture from Step 2 over the shredded chicken in your large bowl. Add the seasoning blend from Step 3, along with the Dijon mustard and lemon juice. Fold everything together gently but thoroughly, making sure all the chicken is coated evenly. Taste as you go and adjust salt and pepper to your preference—I like to add a generous grind of black pepper at the end for a peppery finish that brightens the rich creaminess.

Fold in the diced celery and halved grapes gently so they're distributed throughout but not crushed. The celery adds a refreshing crunch while the grapes provide bursts of sweetness that balance the savory, creamy base. Taste one final time and adjust seasoning if needed.

Serve the chicken salad immediately on a bed of greens, in lettuce wraps, or on bread. If making ahead, store in an airtight container in the refrigerator for up to 3 days. The salad actually tastes better the next day as the flavors meld together.