Dice the red onion and celery into small, uniform pieces—this ensures even texture throughout the salad and prevents any overpowering bites of raw onion. Chop the fresh dill and set aside. Squeeze the lemon juice fresh if you haven't already, as it makes a noticeable difference in brightness compared to bottled juice. Measure out the mayonnaise, Dijon mustard, and all your dry seasonings so everything is ready to go.

In a large mixing bowl, combine the cottage cheese and mayonnaise, then blend or mash them together until you reach a smooth, creamy consistency. I find that cottage cheese can be chunky depending on the brand, so this step is key to achieving a cohesive salad rather than one with grainy pockets. The mayo helps bind everything together and creates that classic chicken salad richness.

Add the lemon juice, Dijon mustard, garlic powder, smoked paprika, salt, and pepper to the creamy base from Step 2. Stir well to incorporate all the seasonings evenly—this ensures every spoonful has consistent flavor. The mustard and lemon juice add tang and brightness, while the smoked paprika brings subtle depth without overpowering the dish.

Add the shredded chicken, diced red onion, diced celery, and fresh dill to the flavored base from Step 3. Fold everything together gently but thoroughly until the chicken and vegetables are evenly coated in the creamy mixture. Don't over-mix, as you want to maintain some texture rather than creating a mushy consistency. Taste and adjust seasoning if needed.

Transfer the chicken salad to a serving dish. Serve immediately with crackers, bread, or fresh greens for a light, protein-packed meal. The salad can also be refrigerated for up to 3 days, making it great for meal prep.