Chicken Salad

Ingredients

Dijon Dressing

1/3 cup extra virgin olive oil
2 lemons
1-2 garlic cloves, minced
3 tsp dijon mustard
1 tsp sumac
1/2 paprika

Chicken Salad

3/4 lb (12 oz) cooked chicken (shredded)
1-2 shallots (chopped)
2 Clery stalks (chopped)
1 (15 oz.) can marinated artichoke hearts (drained and chopped)
1-2 oz sun-dried tomatoes (chopped)
Approx cup packed, fresh Italian parsley (chopped)
1/3 cup shelled walnuts (chopped)
Salt & Pepper

Directions

Make the Dressing: In a mixing bowl, add the olive oil, zest and juice of one lemon, minced garlic, Dijon mustard, sumac and paprika. Whisk to combine and taste. Add the juice from the scone lemon if desired.

Mix the Salad: In a large bowl, combine the chicken, shallots, celery, artichoke hearts, sun-dried tomatoes, parsley, and walnuts. Season with salt and pepper.

Combine the salad and dressing, then toss to combine. Serve immediately or for best flavor, cover and refrigerate for an hour before serving.