Cook chicken in chicken broth and onion soup for 30 to 45 minutes or until completely done. If boiling a whole chicken, add more broth or water as needed.
Remove chicken from broth.
Debone and shred.
Soak shredded chicken overnight in the sugar, olive oil, vinegar, dry mustard and poppy seeds.
Mix in the celery, cheese, pecans, grapes, and mayo or greek yogurt.