This is simple. Add a teaspoon of sweet or hot curry powder if you want. For a lighter salad, use breast meat only. For added texture, use toasted whole-grain bread.
1 large carrot, cut into thin strips
2 teaspoons extra-virgin olive oil
2 tablespoons red wine vinegar
Kosher salt and freshly ground black pepper
1 cup mayonnaise
2 tablespoons Dijon mustard
1 tablespoon dried tarragon
1 teaspoon hot sauce
1 teaspoon Worcestershire sauce
3 to 4 small, yellow inner celery stalks and leaves, cut into thin rounds (about 1/2 cup)
2 to 2 1/2 cups cooked chicken, light and dark meat, broken or cut into bite-size pieces
Serving suggestions: crackers, vegetables, or as a sandwich filling
Combine the carrots with the olive oil and 2 teaspoons vinegar in a medium bowl. Salt to taste and set aside.
Whisk the mayonnaise, mustard, tarragon, hot sauce, Worcestershire and the remaining 2 tablespoons vinegar in a large bowl. Season to taste and set aside for at least 15 minutes to allow the tarragon to bloom in the mayonnaise. Add the celery to the mayonnaise mixture and stir to combine.
Mix the chicken and a pinch of salt and pepper into the mayonnaise mixture and stir gently to coat the meat. Just before eating, stir in half the carrots. Season to taste and plate. Top with the remaining carrots and the toasted almonds. Serve with crackers, vegetables, or as a sandwich!
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