Toast the pecans in a dry skillet over medium heat for 3–5 minutes, stirring frequently, until fragrant and lightly browned. Transfer to a plate to cool, then roughly chop.

Mix Dressing

In a large bowl combine mayonnaise, Greek yogurt (if using), lemon juice, Dijon mustard, honey (if using), salt, and black pepper. Whisk until smooth and emulsified. Taste and adjust seasoning: add more lemon for brightness, more honey for sweetness, or more salt if needed.

Combine Salad

Add the shredded/diced cooked chicken, dried cranberries, toasted chopped pecans, finely diced celery, sliced green onions, and chopped parsley to the bowl with the dressing. Gently fold everything together until evenly coated, taking care not to overwork the chicken. Chill in the refrigerator for at least 20–30 minutes to let flavors meld (optional but recommended).

Sandwich Assembly

Toast Ciabatta (optional)

If desired, lightly butter or brush the ciabatta cut sides with olive oil and toast cut-side down in a skillet over medium heat for 1–2 minutes until golden, or place under a broiler for 1–2 minutes. This adds a slight crunch and prevents the bread from becoming soggy.

Lay 1–2 leaves of lettuce on the bottom half of each ciabatta roll. Spoon a generous portion (about 3/4 to 1 cup) of the cranberry pecan chicken salad onto the lettuce. If using, add a slice or two of tomato on top of the salad. Close the sandwich with the top half of the roll.

Serve immediately, or wrap tightly and refrigerate for up to 24 hours. If storing, keep the dressing-dressed chicken salad chilled and assemble the sandwiches shortly before serving to maintain bread texture.