Mediterranean Chicken Salad

By The Mediterranean Dish · 15 min

Ingredients

Instructions

1. Put the 1/3 cup extra virgin olive oil, zest and juice of one of the 2 lemons, the 1 to 2 minced garlic cloves, 3 tsp Dijon mustard, 1 tsp sumac and 1/2 tsp paprika in a small bowl and whisk. Taste, then add juice from the second lemon if you like.
2. In a large bowl, combine the 3/4 lb (12 oz.) shredded cooked chicken, 1 to 2 chopped shallots, 2 chopped celery stalks, the 1 can (15 oz.) drained and chopped marinated artichoke hearts, 1 to 2 ounces chopped sun-dried tomatoes, 1 cup packed chopped fresh Italian parsley and 1/3 cup chopped shelled walnuts. Season with salt and black pepper.
3. Pour the dressing over the salad and toss to combine.
4. Serve immediately, or cover and refrigerate for 30 minutes to 1 hour first for better flavour.

Summarized from The Mediterranean Dish's video. Watch it for the details.