Finely dice the celery stalks and red onion into uniform, bite-sized pieces—this ensures even distribution and consistent texture throughout the salad. Slice the red grapes lengthwise into halves to expose their sweet juice and create visual appeal. Coarsely chop the fresh dill and set all prepped vegetables aside in separate piles. I find that doing all the chopping at once keeps the workflow smooth and prevents last-minute scrambling.

In a large bowl, whisk together the mayonnaise, Dijon mustard, celery seeds, honey, and fresh lemon juice until fully combined and smooth. This creates an emulsified base that will evenly coat all the other ingredients. The honey adds subtle sweetness that balances the tanginess of the mustard and lemon, creating better flavor depth than mayonnaise alone.

Add the shredded chicken, diced celery, diced red onion, sliced grapes, and chopped dill to the dressing base from Step 2. Fold everything together gently but thoroughly using a rubber spatula or wooden spoon, ensuring the dressing coats all ingredients evenly. I like to fold rather than stir aggressively to keep the chicken pieces intact and the grapes whole for better texture.

Taste the salad and season with kosher salt and freshly ground black pepper to your preference, starting with the recommended amounts and adjusting as needed. Fold in the chopped toasted pecans last, just before serving or storing, to preserve their crunch and prevent them from becoming soggy.