In a jar or blender, combine ½ cup filtered milk, 2 tablespoons apple cider vinegar, 1 cup cottage cheese, 1 crushed garlic clove, 1 tablespoon dried parsley, 1 teaspoon dried chives, 1 teaspoon dried dill, ½ teaspoon onion powder, ¼ teaspoon ground black pepper, and salt to taste. Blend until the mixture is silky smooth and creamy.

In a large mixing bowl, add 4 cups of shredded chicken and 1 cup of finely diced celery. Pour the creamy ranch dressing over the chicken and celery, and gently mix everything together.

After combining the salad ingredients, taste the mixture and adjust the seasoning as needed. Chill the salad for at least 2 hours for the best flavor.

Once chilled, give the Ranch Chicken Salad a good stir before serving. Enjoy it in lettuce wraps, with whole grain crackers, or as a sandwich filling.