Start by toasting your almonds in a dry skillet over medium heat for about 3 minutes, shaking occasionally. You'll smell them first—that's your signal they're ready, not burned.

While almonds cool, whisk together the olive oil, lemon juice, honey, oregano, salt, and pepper in a small bowl. I always taste this dressing at this stage because adjusting it now saves you from a bland summer chicken salad family bowl later.

Pat your cooked shredded chicken dry with paper towels before combining it with the dressing. Moisture trapped in the chicken dilutes the dressing, which is why restaurant versions taste better—they skip this step and nobody tells you why.

Toss the dressed chicken gently for about one minute until every strand gets coated. Don't overmix here because you want distinct bites, not a paste.

Add your mixed greens, cherry tomatoes, cucumber, and red onion to a large bowl or platter. The reason I keep these separate from the chicken until serving is that greens start weeping within 15 minutes of dressing contact, and I refuse to serve sad lettuce.

Right before serving, layer the dressed chicken over your vegetables, then scatter the Kalamata olives and crumbled feta on top. Finish with those cooled almonds for a pop that stays crisp throughout your easy chicken salad kids meal or dinner service.