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.