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