Start by washing and chopping the celery, green onion, and strawberries. Dice the celery into small, even pieces and finely slice the green onion. Remove the stems of the strawberries and cut them into quarters.

In a large mixing bowl, combine the shredded rotisserie chicken, chopped celery, sliced green onion, and chopped pecans. Add in the mayonnaise, Greek yogurt, Dijon mustard, lemon juice, and poppy seeds. Mix everything together with a spatula until well-coated.

Sprinkle in the pepper and season with salt to taste, then mix well again to incorporate the flavors. Taste and adjust seasoning if needed.

Gently fold in the diced strawberries, being careful not to crush them. Alternatively, reserve the strawberries to add just before serving.

For the best flavor, let your salad chill in the refrigerator for 10 to 20 minutes before serving.

After chilling, give the salad another gentle stir and serve it over mixed greens or as a filling in wraps.