2 tsp. dry mustard
3 tbsp. sugar
1/2 c. flour
1 1/3 c. Half & Half
2 eggs, well beaten
1/2 c. vinegar
2 tbsp. butter
4 chicken breast, cooked tender and cut in bite - sized pieces
4 chicken thighs, cooked tender and cut in bite - sized pieces
1 c. chopped celery
1/2 c. chopped onion
1/2 c. chopped sweet pickles, drained
1/2 c. pineapple tidbits
1/2 c. halved green grapes
1/2 c. pecan pieces
4 hard - cooked eggs, chopped
1 tsp. salt

Mix dry mustard, sugar, flour and salt. Add Half & Half; stir until smooth. Cook over hot water until thick, stirring constantly, about 20 minutes. Add eggs, beating constantly; continue to cook for 3 minutes. Remove from heat. Add vinegar and butter; stir until smooth. Add this dressing, a little at a time, to chicken mixture. Mix remaining ingredients, except eggs, and drizzle above dressing over all. Add chopped eggs and mix lightly. Refrigerate for a few hours for flavors to blend.