Chicken Salad

By Food52
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1/4 cup thinly sliced red onion


4 cups cubed roasted chicken (I like to include some of the crisp skin)

3 tablespoons slivered peppadew peppers

1 cup marinated artichoke hearts (drained thoroughly)

1/4 cup roughly chopped smoked almonds

2 teaspoons chopped thyme

1 tablespoon whole-grain mustard, plus more to taste

1 tablespoon sherry vinegar

Lemon juice, to taste

1/4 extra virgin olive oil

Freshly ground black pepper

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