In a large mixing bowl, combine the pulled rotisserie chicken, chopped strawberries, celery, red onion, and pecans. Gently toss together until evenly distributed.

In a separate bowl, whisk together the light mayo or Greek yogurt, white distilled vinegar, honey, and olive oil. Stir in the poppy seeds and a pinch of salt until smooth and creamy.

Pour the dressing over the chicken salad mixture and toss until well combined. Taste and adjust seasoning as needed.

Serve the salad immediately or store in an airtight container in the fridge for up to 4-5 days, tossing before serving.