Combine chicken, grapes and celery in a large bowl and set aside.
Combine pecan pieces and sugar in a dry medium skillet over medium high heat.
Cook for about 3-5 minutes, stirring constantly. This will help toast and sugar coat the pecans.
Place pecans onto a paper towel or plate and cool for about 5 minutes.
Add pecans to the chicken mixture.
In a separate medium bowl mix together dressing ingredients.
Toss dressing mixture with chicken mixture until well combined. Check for seasoning.
Chill chicken salad 1 hour before serving. Store in an airtight container in the refrigerator for up to 5 days.
* I really like to use a rotisserie chicken with this recipe. It’s super tasty and very easy to use!
* I like to use the center stalks for this recipe. They are more tender and not as “stringy” as the outside stalks. I include chopping up the leaves and all. They add some pretty great flavor!