Brunch Chicken Salad

4 chicken breasts baked, cubed, and cooled
3 ribs celery, sliced
3/4 cup toasted chopped pecans
2 cups seedless red or green grapes (or both), halved

Dressing:
1 cup mayonnaise
5 teaspoons honey
1 1/2 teaspoons poppy seeds
salt & pepper to taste

Combine chicken, celery, pecans and grapes. Toss with dressing. Chill.