2 or 3 skinless, boneless chicken breasts boiled to tender state. Let cool. (Reserve the liquid for soup. If you have ice trays then put the chicken water in the tray, freeze, remove, place in freezer bags for later use.)

Mince the chicken breasts
Add 1/4 to1/2 cup Mt Olive Diced Sweet Pickles
Add 1/4 cup finely minced Mt Olive Sweet Gherkin Pickles
Add 1/4 cup diced, fresh sweet bell pepper (optional)
Add 1/4 cup diced celery rib
1/2 tsp salt (sea salt preferred)
black pepper to taste (I never use it as I am allergic to black pepper)

(if you like grapes and/or walnuts or pecans then add 1/4 cup, to taste

Mix well.

To this add 1/4 to 1/3 cup Dukes Mayonnaise. Start with 1/4 cup. Add more by tbsp to your liking.

Mix well. Chill and serve.

I like my chicken salad grilled on a press so I never use grapes or walnuts. I make mine a little more moist than some folks like.

If any of you were ever lucky enough to have had the toasted chicken salad served at McNairy's Drug Store in Lenoir in the 50s and 60s then this is what you will get. Delicious!