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In a bowl, combine mayonnaise, vinegar, honey, poppy seeds, salt and pepper. Refrigerate until ready to use. This can be prepared up to 2 days ahead.
Preheat oven to 375°F.
Place chicken breasts in one layer in a baking dish with 1/2 cup water. Cover with foil and bake 25 minutes until completely cooked through.
Remove cooked chicken breasts from pan, cool at room temperature for 10 minutes, then cover and refrigerate until cooled.
When the chicken is cold, dice into bite-size chunks and transfer to a large bowl.
Stir in pecans, grapes, celery and reserved dressing.
While you may find a version of this recipe offered at your local store, please note that ingredients, flavor and allergens can vary.