Chicken Salad

3 cups (6 breasts) cooked chicken
(chicken bouillon, carrots, season salt, 5-6 bay leaves, 2 onions, celery)

1 ½ cups finely diced celery
1 cup grapes (cut in half)
1 cup peeled diced apples
1 cup pineapple chunks (well drained)

Dressing
1 cup mayo
1 tsp. dry mustard (heaping)
¼ cup cream
½ tsp. salt
3 tbl. Fresh lemon juice
Optional: Nuts (cashews or pecans)

Bring uncooked chicken, water, bouillon, carrots, season salt, bay leaves, onions, and celery to a boil and then turn down the heat and simmer on low for 2 ½ to 3 hours. Completely COOL the chicken. Dice or shred the chicken after it is cool. Mix all the ingredients for the dressing and combine with the chicken. Add the celery, grapes, apples, and pineapple to the dressing and chicken.