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Ingredients
  • subheading: For The Dijon Dressing:
  • ⅓ cup extra virgin olive oil
  • 2 lemons
  • 1 to 2 garlic cloves, minced
  • 3 tsp Dijon mustard
  • 1 tsp sumac
  • ½ tsp paprika
  • subheading: For The Chicken Salad:
  • ¾ lb (12 oz.) cooked chicken, shredded
  • 1 to 2 shallots, chopped
  • 2 celery stalks, chopped
  • 1 (15 oz.) can marinated artichoke hearts, drained and chopped
  • 1 to 2 ounces sundried tomatoes, chopped
  • Handful (about 1 cup packed) fresh Italian parsley, chopped
  • ⅓ cup shelled walnuts, chopped
  • Salt
  • Back pepper
Steps
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