For the pickled carrots and celery:
1 cup A-Premium White Balsamic Vinegar
1 cup Red Barrel Aged Wine Vinegar
½ cup sugar
1 tablespoon salt
5 carrots, washed and peeled
1 head celery, washed and peeled
For the chicken salad:
1 cup mayonnaise
2 tablespoons salt
1 teaspoon pepper
1 teaspoon celery seed, ground
1 teaspoon mustard seed, ground
4 pieces fried chicken, meat pulled and chopped (about 2 cups)
Salt and pepper to taste
1 tablespoon Chipotle Olive Oil
Make the pickles: In a saucepot, combine both vinegars with ½ cup water, sugar, and salt. Bring to a boil to dissolve sugar and salt. Remove pickling liquid from heat and allow to cool to room temperature. Meanwhile, peel carrots to form ribbons. Transfer carrot ribbons to a jar and set aside. Chop celery and add to a second jar. Divide pickling liquid between two jars and allow carrots and celery to pickle for at least 24 hours.
Make the chicken salad: In a mixing bowl, add the mayonnaise and spices and stir to combine. Add the fried chicken and stir to combine. Season with salt and pepper.
In a small bowl, combine pickled carrots and celery with 1 tablespoon Chipotle Olive Oil and season with salt and pepper. Serve chicken salad on rustic bread topped with pickled carrots and celery.