Make the dressing: In a small bowl, whisk together olive oil, lemon juice, lemon zest, red wine vinegar, garlic, oregano, honey, a generous pinch of salt, and black pepper. Taste and adjust acidity or salt as needed.

Prep the vegetables: Halve the tomatoes, dice the cucumber and bell pepper, and thinly slice the red onion. Pat the olives dry if they’re in brine to avoid watering down the salad.

Season the chicken: If your cooked chicken is plain, toss it with a pinch of salt, pepper, and a drizzle of olive oil. Chop or shred into bite-size pieces.

Combine the base: In a large bowl, add the chicken, tomatoes, cucumber, bell pepper, red onion, and olives. Pour over most of the dressing and toss gently to coat.

Fold in the cottage cheese: Add the cottage cheese and gently fold so the curds stay mostly intact. The dressing will mingle with the cottage cheese to create a creamy coating.

Finish with feta and herbs: Sprinkle in the feta and chopped parsley or dill. Toss once more, then taste and add more dressing, salt, or pepper if needed.

Rest and serve: Let the salad sit for 5–10 minutes so the flavors settle. Serve as is, over greens, or with warm pita on the side.