In a large mixing bowl, combine 2 cups of diced cooked chicken, 1 cup of halved seedless grapes, and ½ cup of chopped pecans. Use a spatula to gently fold the ingredients together until well mixed.

In a separate small bowl, whisk together ½ cup of Greek yogurt, 1 tablespoon of Dijon mustard, 1 tablespoon of honey, and a pinch of salt and pepper. Whisk until the dressing is smooth and well combined.

Pour the creamy dressing over the chicken mixture. Gently stir everything together until each piece is well-coated with the dressing.

Transfer the salad to a serving bowl or dish. Garnish with fresh herbs like parsley or dill.

If time allows, cover the salad and refrigerate for about 10-15 minutes before serving.