Place the chicken breasts in a saucepan large enough to fit them in a single layer. Cover completely with cold water and add a pinch of salt. Bring to a gentle simmer over medium heat—do not let it come to a boil. Once small bubbles appear, reduce the heat to low and cook for 12 to 15 minutes, or until the chicken is just cooked through. Remove from the water and allow to rest for 5 minutes before shredding.

While the chicken is cooking, grab a mandoline or a sharp knife to thinly slice the cucumbers, apple, and red onion. This not only looks appealing but enhances the texture.

Chop the cooled chicken into small cubes then set aside. In a medium bowl, combine the cubed chicken, sliced cucumbers, apples, peas, onions, cottage cheese, Dijon mustard, vinegar, salt, and black pepper.

Gently fold everything together until evenly coated. Cover and refrigerate until ready to serve. For the best flavor and texture, allow the salad to sit at room temperature for 5 to 10 minutes before eating to remove the chill.

Leftovers can be stored in an airtight container in the fridge for up to 3 days. Let sit at room temperature for 5 to 10 minutes before serving and stir well.