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Remove and discard the skin from the breast portion of the rotisserie chicken. Pull the white breast meat from the chicken to a cutting board and use your hands to shred it. You should have approximately 3 heaping cups of shredded chicken. If there is more, reserve it and the dark meat for another purpose.
In a large mixing bowl combine the mayonnaise, Greek yogurt, pesto, celery, red onion, lemon juice and zest, salt and pepper. Add the shredded chicken and mix until well combined.
Serve on sandwich rolls or wraps with cheese, sliced tomato, and greens.