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Shred the cooked chicken and add to a large bowl with the cottage cheese and pesto. Mix until the chicken is well coated.
Finely chop the sun-dried tomatoes and spinach, quarter the cherry tomatoes, tear the basil and finely slice the spring onion. Fold everything through the chicken mixture, then season with salt and black pepper and mix until evenly combined and thick enough to scoop.
To serve, toast the sourdough and dollop the smash mix generously onto each slice. Pop any leftovers in the fridge, it will keep for up to 3 days.