Place the pecans on a dry skillet over medium/low heat and toast for 3-5 minutes,
tossing frequently until golden and fragrant then transfer to a cutting board and coarsely chop and set aside to cool.
In a large mixing bowl, combine diced chicken, halved grapes, sliced celery, chopped onion and cooled pecans.
In a small bowl, add all of the dressing ingredients and stir to combine.
Add all of the dressing to the salad, or add it to taste and stir until salad is evenly coated with dressing. Cover and refrigerate until ready to serve. ENJOY