If you don’t have cooked chicken on hand, poach 2 medium boneless skinless chicken breasts: place in a single layer in a saucepan, cover with water, add a pinch of salt, bring to a gentle simmer, and poach 12–15 minutes until cooked through. Drain and let cool, then shred or dice to measure 3 cups.

In a large mixing bowl, combine mayonnaise, Greek yogurt, Dijon mustard, lemon juice and honey. Whisk until smooth and emulsified.

Add the shredded chicken, diced celery, minced red onion, chopped dried cranberries, and chopped toasted pecans to the dressing. Toss gently to coat all pieces evenly.

Season with salt and freshly ground black pepper. Taste and adjust: add more lemon juice for brightness, honey for sweetness, or salt/pepper as needed. Fold in chopped fresh parsley if using. Chill the salad in the refrigerator 20–30 minutes to let flavors meld (optional but recommended).

Assembly & Bread

Preheat a skillet or grill pan over medium heat. Split pecan ciabatta rolls in half. Lightly butter cut sides if desired.

Toast the ciabatta, cut-side down, in the skillet 2–3 minutes until golden and crisp. Remove and let cool slightly.

Place 1–2 washed lettuce leaves on the bottom half of each toasted roll. Spoon about 3/4 to 1 cup of the prepared chicken salad onto the lettuce (adjust portion to preference). Sprinkle a few extra dried cranberries and a small sprinkle of chopped toasted pecans over the top for texture and garnish.

Top with the other half of the ciabatta roll, slice if desired, and serve immediately. Leftover chicken salad keeps covered in the refrigerator up to 3 days.