Tea Ladies' Chicken Salad (To be eaten with a gloved hand.)

1 cup finely diced rotisserie chicken (equal parts dark and light meats)

1/4 cup celery, finely diced

1/3 cup Duke’s mayonnaise

1/8 teaspoon white pepper

1/4 teaspoon paprika

1 teaspoon sweet pickle juice

1/2 teaspoon Dijon mustard

1 Tablespoon Melissa’s dried bing cherries, finely diced

Salt to taste

 

Mix all ingredients together until well blended.  Refrigerate for at least 3 hours to allow flavors to meld. Serve on a bed of spring lettuce, or sandwich between thin slices of date bread.


http://pattietierney.blogspot.com/2016/04/tea-ladies-chicken-salad-to-be-eaten.html

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