Add all the dressing ingredients to a large mixing bowl. Whisk together until combined. Season with salt and pepper to taste.
Add the chicken, celery, grapes, onion, and pecans to the bowl. Stir until everything is coated in the dressing.
Chill for 30 minutes to 1 hour in the fridge. Serve chilled or at room temperature with a little chopped parsley sprinkled on top. We like to serve this chicken salad on croissants for sandwiches or in Romaine lettuce leaves for lettuce wraps.
Notes
You can substitute a rotisserie chicken from the store. Remove the skin and shred all the meat. You’ll need 3 to 3 1/2 cups of shredded chicken in total.