In a jar, combine ½ cup of filtered milk, 2 tablespoons of apple cider vinegar, ½ cup of cottage cheese, 1-2 cloves of minced garlic, and a teaspoon each of dried parsley, chives, and dill. Season with a pinch of black pepper and salt. Blend the mixture with an immersion blender for about 30 seconds, or until it reaches a smooth and creamy consistency.

In a large mixing bowl, combine approximately 2 cups of shredded chicken and 1 cup of finely diced celery. Ensure the chicken is evenly shredded without any large clumps.

Pour the prepared ranch dressing over the chicken and celery mixture. Using a spatula or large spoon, gently fold the dressing into the salad until all ingredients are well coated.

Taste your creamy ranch chicken salad and feel free to adjust seasoning by adding more salt and black pepper to suit your preference.

Place your ranch chicken salad in an airtight container and refrigerate for at least 2 hours before serving.