Preheat your oven to 375°F (190°C). Season chicken breasts with salt and pepper, then place them on a baking sheet. Bake for 25-30 minutes or until cooked through, checking that the internal temperature reaches 165°F (74°C). Once cooled, shred the chicken.

While the chicken is baking, rinse and chop the fresh vegetables. Dice celery finely, and slice green onions thinly. Halve or quarter the blackberries, keeping their juices intact.

In a large mixing bowl, combine shredded chicken, diced celery, sliced green onions, and blackberries. Sprinkle in chopped walnuts and fold the ingredients together for even distribution.

Gently mix in the cottage cheese and mayonnaise until everything is evenly coated, enhancing the flavors and bind the salad.

Season your salad with salt and pepper. Adjust the seasoning according to taste for balance between savory and sweet.

For even better flavor, cover the salad and refrigerate it for at least 30 minutes to allow ingredients to meld.

Serve the salad on its own, in keto bread, or atop a bed of fresh greens. Garnish with extra blackberries and parsley.