In a large bowl, mix together the chicken, celery, and onions. Reserve. Mix the mayonnaise, Dijon mustard, dill, salt, and pepper. Add the mayonnaise mixture to the chicken mixture. Refrigerate for at least one hour.

Cut the top third of each apple. Brush the apple top with lemon juice. Remove the interior of each apple, leaving about 1/3 of the flesh to hold the salad firmly. Brush the interior of each apple with lemon juice. Cut just enough of the bottom of the apple to make it stand upright on a serving plate. Stuff each apple with the chicken salad. On chilled plates, place the stuffed apples on their cut bottom. Cover with the top slice at an angle. Serve immediately or refrigerate for 15 minutes and serve. Garnish with a few raisins and pine nuts.