Whisk first 5 ingredients together in small bowl. Can be made 1 day ahead. Cover & chill.
2Chicken Salad directions:
Arrange chicken in heavy medium skillet. Add wine, dill & pepper. Season with salt. Add water if necessary to cover chicken. Simmer until chicken is just cooked through, turning once, about 11 minutes. Transfer chicken to plate to cool.
3Cut chicken into 1/2" pieces. Place in large bowl. Add grapes and water chestnuts. Mix in enough dressing to coat mixture thoroughly. Reserve remaining dressing. Refrigerate at least 1 hour to develop flavors.
4Before serving, add additional dressing if necessary. Arrange on lettuce leaves & sprinkle with pecans. Or add pecans to mixture & serve on croissants. Garnish with fresh dill springs if desired.