Use your fingers to shred the chicken into a large bowl. Add the grapes and pecans and toss gently to mix. In a small bowl stir together yogurt, celery, honey, vinegar, salt and pepper. Pour the dressing over the chicken and toss to coat. Store the salad in a tightly sealed container in the refrigerator for up to 3 days. Let stand at room temp for about 15 mins before serving.
Can be eaten alone or in a sandwich.