Chicken Salad

• 1/4 cup thinly sliced red onion
• Salt
• 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 cup extra virgin olive oil
• Freshly ground black pepper

1. Sprinkle the onion with salt and toss to coat. Let sit for 15 minutes. Squeeze the onions to drain any juices.
2. In a bowl, toss together the onion, chicken, peppadews, artichoke hearts and almonds. In a small bowl, whisk together the thyme, mustard and vinegar. Gradually whisk in the oil. Season with salt and pepper. Pour the dressing over the chicken and fold together. Squeeze in lemon juice to taste -- it will take a fair amount, probably 1/2 to 1 lemon. Let sit for 15 minutes. Taste and adjust the seasonings. Serve.

red onion, salt, chicken, peppadew peppers, hearts, almonds, thyme, wholegrain mustard, sherry vinegar, lemon juice, extra virgin olive oil, freshly ground black pepper

Taken from food52.com/recipes/4160-chicken-salad (may not work)