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Creamy Yogurt Chicken Salad with Grapes and Pecans

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For the dressing:

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3/4 cup Greek yogurt
1/4 cup mayo
1 tablespoon lemon juice (add more to taste)
1 1/2 tablespoons honey (to find fresh, local honey click here)
salt and pepper to taste

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.

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