Chicken Salad - Alex Guarnaschelli | Iron Chef and Food Network Celebrity

Ingredients

• 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