Optional: Place pecans in a dry skillet over medium heat and toast, stirring occasionally, until fragrant; watch carefully to avoid burning. Remove and cool, then coarsely chop.
In a large bowl, combine the diced rotisserie chicken, chopped pecans, dried cranberries, and sliced celery.
In a small bowl, whisk together the mayonnaise, sour cream, honey, Dijon mustard, poppy seeds (if using), and lemon juice until smooth.
Pour the dressing over the chicken mixture and gently fold until everything is evenly coated. Season with salt and pepper, starting with about 1/4 teaspoon salt and 1/8 teaspoon pepper, then adjust to taste.
Serve the chicken salad on croissants or sandwich rolls with lettuce, or alongside thinly sliced apples, celery sticks, and crackers.
