Step 1: Prepare the dressing. In a medium bowl, whisk together the ½ cup sour cream, ½ cup mayonnaise, one packet of ranch seasoning mix, 1 Tbsp fresh lemon juice, and a pinch of salt and pepper until completely smooth.
Step 2: Cook the turkey bacon. In a skillet over medium heat, cook 6 slices of turkey bacon until deeply browned and crunchy. Transfer to a paper towel-lined plate to cool, then crumble it into small pieces.
Step 3: Dice the chicken ham. Cut the 4 oz chicken ham into ½-inch cubes.
Step 4: Assemble the base. In a large mixing bowl, combine the 4 cups of thinly sliced English cucumbers and the white parts of the ⅓ cup chopped green onions.
Step 5: Add savory components. Sprinkle in the crumbled turkey bacon, diced chicken ham, and 1 cup of shredded sharp cheddar cheese over the cucumber mixture.
Step 6: Dress the salad. Gently fold the prepared ranch dressing into the cucumber-protein mixture until all ingredients are evenly coated.
Step 7: Finish and season. Stir in the 2 Tbsp fresh dill (if using) and the green parts of the chopped onions. Taste and adjust seasoning with additional lemon juice, salt, or pepper as needed.
Step 8: Chill and serve. Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld and the salad to chill thoroughly before serving.