Heat a dry skillet over medium heat and add the slivered almonds, stirring frequently for 3-4 minutes until they become fragrant and lightly golden. Watch carefully to prevent burning, as almonds can go from toasted to burnt quickly. Transfer to a plate to cool completely—this develops their rich, nutty flavor and adds crucial texture to the salad.

In a large mixing bowl, whisk together the mayonnaise, sour cream, Dijon mustard, and fresh dill until smooth and well combined. I like to add the mustard and dill to the creamy base first—it ensures they're evenly distributed throughout the dressing rather than clumping in spots. Season this mixture with salt and freshly cracked black pepper, tasting as you go to get the seasoning just right.

Add the shredded chicken, diced celery, crumbled bacon, freshly grated cheddar, and sliced scallions to the dressing base from Step 2. Use a rubber spatula or wooden spoon to gently fold everything together, being careful not to mash or overmix—you want distinct pieces of chicken and cheese, not a homogeneous paste. I prefer grating fresh cheddar from a block rather than using pre-shredded cheese because it melts slightly into the salad and creates a creamier, more luxurious texture.

Fold in the toasted almonds from Step 1, gently stirring until evenly distributed throughout the salad. Taste and adjust seasoning if needed. Serve immediately over toasted bread, with crackers for scooping, or alongside fresh vegetables for a lighter presentation. The salad is best enjoyed fresh, though it can be refrigerated for up to 2 days.