To make dressing: 1. Combine mayonnaise, vinegar, honey, poppy seeds, salt and pepper in a bowl. 2. Refrigerate until ready to dress salad. This can be prepared up to 2 days ahead. Prep: 1. Preheat the oven to 375. 2. Halve grapes. 3. Slice celery. Make: 1. Place pecans in a dry skillet over medium high heat and toast, shaking occasionally, about 2-4 minutes. 2. Place chicken breasts in one layer in a baking dish with 1/2 cup water. Cover with foil and bake 25 minutes until cooked through. 3. Remove cooked chicken from pan, cool at room temperature for 10 minutes, then cover and refrigerate. 4. When chicken is cool, dice into bite-size chunks and transfer to a bowl. Stir in pecans, grapes, celery and dressing.