Step 1

1 In a medium saucepan over medium heat, combine the chicken, 3 cups water, bay leaf (optional) and a generous pinch of salt

Step 2

2 Stir once or twice and slowly bring to barely a simmer — do not let the water come to a boil

Step 3

3 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

Step 4

4 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

Step 5

5 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)

Step 6

6 Fill it back up with lightly salted water and bring to a boil over high heat

Step 7

7 Prepare a medium bowl of ice water

Step 8

8 Once the water comes to a boil, add the carrot matchsticks

Step 9

9 Cook for 1 minute, then drain and transfer to the ice-water bath to sit for 5 minutes

Step 10

10 Drain and pat dry; place in a mixing bowl

Step 11

11 Whisk together the balsamic and red wine vinegars, mustard, chives and sugar

Step 12

12 Season with salt and pepper to taste

Step 13

13 Whisk in the oil in a slow, steady stream to form an emulsified dressing

Step 14

14 Taste, and adjust the seasoning as needed, then add the dressing to the carrots along with the chicken, beans and celery

Step 15

15 Toss to coat and combine

Step 16

16 Let the salad sit at room temperature for 15 minutes -- or better yet, in the refrigerator for a day -- to meld flavors

Step 17

17 Bring to room temperature before serving