Place the pecans in a dry skillet over medium heat. Toast for 3 to 5 minutes, stirring occasionally, until fragrant and lightly golden. Watch closely to prevent burning. Remove from heat, let cool, then coarsely chop.

In a large bowl, combine the diced rotisserie chicken, cooled toasted pecans, dried cranberries, and sliced celery. Toss gently to distribute evenly.

In a small bowl, whisk together the mayonnaise, sour cream, honey, Dijon mustard, poppy seeds, and lemon juice until smooth.

Pour the dressing over the chicken mixture and stir gently until everything is well coated. Season with salt and pepper starting with 1/4 teaspoon salt and 1/8 teaspoon pepper. Taste and adjust as needed.

Serve immediately on croissants with lettuce, with sliced apples and crackers, or refrigerate for at least 30 minutes before serving for best flavor.