Begin by gathering all your ingredients for the salad. Chop fresh strawberries, finely dice celery and red onion, and toast the chopped pecans in a dry skillet over medium heat for about 3-4 minutes, stirring frequently.

In a large mixing bowl, combine the pulled rotisserie chicken, chopped strawberries, celery, red onion, and toasted pecans. Toss these ingredients until evenly distributed.

In a separate small bowl, whisk together the poppy seed dressing, light mayo (or Greek yogurt), and sprinkle of salt and fresh ground pepper. Add honey and lemon juice to taste.

Pour the prepared dressing over the salad mixture in the large bowl. Gently fold the dressing into the salad until everything is evenly coated.

Taste the salad and adjust seasoning by adding more salt, pepper, or lemon juice if needed.

Serve immediately on a bed of greens, in a sandwich, or store in an airtight container in the refrigerator for up to 4-5 days.