Sonoma Chicken Salad

To prepare the dressing:
In a bowl, combine the mayonnaise, vinegar, honey, poppy seeds, and salt and pepper. Reserve the dressing in the refrigerator. This step may be done 2 days prior to mixing the salad.

To prepare the salad:
Preheat the oven to 375°F. Place the chicken breasts in one layer in a baking dish with 1/2 cup water. Cover the dish with foil, and bake the chicken breasts for 25 minutes, until cooked completely through. Remove the chicken breasts from the pan, cool slightly at room temperature, and then completely chill, lightly covered with plastic wrap in the refrigerator. When the breasts are cold, dice them into bite-size pieces, and transfer the pieces to a large bowl. Combine the chicken with the pecans, grapes, celery, and dressing.