Mince the garlic cloves finely and add them to a medium bowl with the Greek yogurt, freshly squeezed lemon juice, olive oil, salt, and pepper. Whisk these ingredients together until smooth and well combined. Finely chop the fresh dill and stir it into the dressing. I always make the dressing first so the garlic has time to meld with the yogurt and develop more flavor by the time you're ready to serve.

While the dressing is resting, prepare all your vegetables and fruits. Thinly slice the scallions (both white and green parts), finely dice the onion into small pieces, and cut the celery stalks into 1/4-inch pieces for consistent crunch. Core and dice the apple into bite-sized chunks, halve the grapes lengthwise, and dice the cucumber. Thinly slice the radishes and cut the avocado into chunks just before assembly to prevent browning.

In a large mixing bowl, combine the cooked chicken with the scallions, onion, celery, apples, grapes, and toasted almonds. Pour the creamy yogurt dressing from Step 1 over the chicken mixture and gently fold everything together until the dressing is evenly distributed and all ingredients are well coated. I like to use a rubber spatula and fold gently rather than stir vigorously to keep the chicken from breaking apart and the almonds intact.

Transfer the chicken salad to a serving bowl or individual plates. Top with the fresh cucumber, radishes, and avocado chunks that you've set aside from Step 2. Garnish generously with fresh chives and serve immediately. The fresh vegetables and avocado on top stay crisp and create a beautiful presentation rather than getting soggy mixed into the salad.