Knock-Off "Whole Paycheck" Chicken Salad

 I made a rotisserie chicken a few days ago and we still had at least half the bird leftover. I've been thinking about chicken salad to use it in, but didn't have a great recipe that really stuck my fancy, till this! A friend posted on FB that she needed a good chicken salad recipe. Several people responded with the typical ingredients, but then, one gal gave the recipe for Whole Foods chicken salad. I've never tried it before, but if its anything as good as Whole Foods guacamole recipe, it was going to be out of this world. Here's the recipe she gave (note: I used purple cabbage and grape tomatoes instead of the grapes and celery because that's what I had on hand):

Ingredients

Dressing 1 cup mayonnaise 4 teaspoons apple cider vinegar 5 teaspoons honey 2 teaspoons poppy seeds Salt and freshly ground pepper to taste 

Salad 2 pounds boneless, skinless chicken breasts 3/4 cup pecan pieces, toasted 2 cups red seedless grapes 3 stalks celery, thinly sliced

Directions

1. In a bowl, combine mayonnaise, vinegar, honey, poppy seeds, salt and pepper. Refrigerate until ready to dress the salad. This can be prepared up to 2 days ahead.
2. Preheat oven to 375°F. Place the chicken breasts in one layer in a baking dish with 1/2 cup water. 
3. Cover with foil and bake 25 minutes until completely cooked through.
4.  Remove cooked chicken breasts from pan, cool at room temperature for 10 minutes, then cover and refrigerate.
5. When the chicken is cold, dice into bite-size chunks and transfer to a large bowl. Stir in pecans, grapes, celery and dressing