WP. They called it a "Packable" salad meaning it can be taken places. I like the fact that the carrots aren't raw.
Ingredients
1 1/3 pounds boneless, skinless chicken breasts or thighs, cut into halves or thirds (may substitute 1 pound cooked chicken, cut or torn into bite-size pieces)
3 cups water, plus more as needed
1 bay leaf (optional)
Kosher salt
2 to 3 medium carrots (6 ounces total), cut into 1/4-inch thick matchsticks about 1 1/2 inches long
2 tablespoons balsamic vinegar
2 tablespoons red wine vinegar
2 teaspoons Dijon-style mustard
3 tablespoons chopped fresh chives
1/4 teaspoon sugar
Freshly ground black pepper
6 tablespoons extra-virgin olive oil
1 3/4 cups cooked or canned no-salt-added Great Northern beans, drained and rinsed
2 large ribs celery (4 ounces total), cut into 1/4-inch dice
Instructions
1. In a medium saucepan over medium heat, combine the chicken, 3 cups water, bay leaf, if using, and a generous pinch of salt. Stir once or twice and slowly bring to barely a simmer — do not let the water come to a boil. Reduce the heat to medium low and gently cook until an instant-read thermometer reads 165 degrees when inserted into the thickest pieces of chicken, 10 to 15 minutes. Remove the chicken from the water, let cool a few minutes, then slice it as thinly as possible; or shred with a fork and chop into bite-size pieces.
2. Empty the pot and wipe it out (it will be a bit scummy from the chicken, though you can skim the solids from the water, if you prefer). Fill it back up with lightly salted water and bring to a boil over high heat. Prepare a medium bowl of ice water.
3. Once the water comes to a boil, add the carrot matchsticks. Cook for 1 minute, then drain and transfer to the ice-water bath to sit for 5 minutes. Drain and pat dry; place in a mixing bowl.
4. Whisk together the balsamic and red wine vinegars, mustard, chives and sugar. Season with salt and pepper to taste. Whisk in the oil in a slow, steady stream to form an emulsified dressing. Taste, and adjust the seasoning as needed, then add the dressing to the carrots along with the chicken, beans and celery. Toss to coat and combine. Let the salad sit at room temperature for 10 to 15 minutes — or better yet, in the refrigerator for a day — to meld flavors. To take the chill off, remove the salad from the refrigerator about 15 to 20 minutes before serving.