For the dressing:
For the salad:
2-3 cups leftover, cubed chicken
2 cups seedless red grapes (cut in half if large)
1 cup chopped celery (about 3 large stalks)
1/2 cup toasted pecans
2 tsp poppy seeds
In a small bowl, mix dressing ingredients well; set aside. In a large bowl, mix chicken, grapes and celery. Add dressing and fold to mix. Add pecans and poppy seeds, fold to mix. Chill for 1/2 hour; serve.