This version of chicken salad is seasoned with Pommery and Dijon-style mustard. It gets its crunch from celery and pine nuts. Serve it as a main dish on bread or lettuce.
In a small bowl, stir together mayonnaise and mustards. Set aside.
In a medium bowl, combine chicken, celery, green onions, pine nuts, parsley, and tomatoes. Season to taste with salt and ground black pepper. Pour dressing over chicken mixture; toss to coat. Cover; chill in the refrigerator for 1 to 4 hours.
Serve on croissants or sourdough bread. Makes 4 main-dish servings.