Coarsely chop the pecans. Toast them in a dry skillet over medium heat until fragrant and lightly golden, about 5-8 minutes.

Remove from heat. Dice the celery.

In a bowl, combine the mayonnaise, salt and black pepper.

Add in the pecans and celery.

Add in the cooked chicken. (You can use a rotisserie chicken from the market, or I just grilled a couple chicken breasts brushed with olive oil.)

Add this to the bowl along with the honey. Stir these together.

Dice the strawberries. Fold the beautiful bits into the chicken salad. Spoon the salad into crisp endive leaves.

Enjoy!