Preheat oven to 350°F if toasting almonds yourself. Spread raw almonds on a baking sheet and toast for 8–10 minutes until fragrant and light golden, stirring halfway through. Remove and cool completely before slicing. Checkpoint: Almonds should smell toasted and look light golden brown.

If using rotisserie chicken, shred or dice the meat into bite-sized pieces (about 1/2-inch cubes). You should have 2 cups. Set aside. Checkpoint: Chicken pieces should be uniform in size for even distribution in the salad.

In a large mixing bowl, combine 1.5 cups small curd cottage cheese, 2 tablespoons Greek yogurt, 1 tablespoon fresh lemon juice, and 0.5 teaspoon Dijon mustard. Whisk or stir for 1–2 minutes until the mixture is smooth and creamy with no lumps. Checkpoint: The base should look like a thick, creamy dressing with no visible cottage cheese curds.

Add the diced chicken to the cottage cheese mixture. Gently fold together using a rubber spatula for 2–3 minutes, being careful not to crush the chicken pieces. Checkpoint: Chicken should be evenly coated but still in distinct pieces.

Add 0.5 cup diced celery, 0.25 cup diced red onion, and 0.33 cup diced cucumber to the bowl. Fold gently for 1–2 minutes until vegetables are distributed throughout. Checkpoint: You should see vegetable pieces throughout, with no pockets of just dressing.

Stir in 0.25 cup dried cranberries, 2 tablespoons fresh dill (chopped), and 1 tablespoon fresh parsley (chopped). Mix gently for 1 minute. Checkpoint: Fresh herbs should be visible throughout, giving the salad flecks of green.

Season the salad with 0.5 teaspoon salt, 0.25 teaspoon black pepper, and 0.25 teaspoon garlic powder. Stir gently to combine for 1 minute. Taste with a spoon. Checkpoint: The salad should taste tangy (from the lemon and cottage cheese), savory (from the mustard and garlic), and well-seasoned without being salty.

If adding almonds, fold in 0.25 cup sliced toasted almonds gently just before serving, or add them individually to each serving bowl to keep them maximally crunchy. Do this step only 5 minutes before eating. Checkpoint: Almonds should feel crispy on the outside and distributed throughout.

Cover the salad with plastic wrap and refrigerate for at least 15 minutes (or up to 4 days) to allow flavors to meld. Checkpoint: The cold salad should taste more flavorful and cohesive than when freshly made.

When ready to serve, line a plate or bowl with fresh lettuce leaves (romaine, butter lettuce, or spinach). Scoop the salad onto the lettuce (about 1 to 1.5 cups per serving). Garnish with a fresh lemon wedge on the side and a sprinkle of extra fresh dill on top. Serve immediately. Checkpoint: The finished dish should look colorful with green lettuce, creamy salad, and visible cranberries and herbs.