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1. Bring water to boil, add carrots and boil till tender-crisp, about 4 min. Transfer to colander and rinse with cold water.
2. Add chicken to pot; reduce heat to simmer. Cook chicken, uncovered 8 min. Turn off heat and let sit covered in hot water 10 min or till cooked. Transfer to cutting board and let cool.
3. Whisk vinegar, 1 tsp salt, oil, pepper, and minced chervil in bowl. Cut chicken into thick crosswise slices against the grain, put in another bowl and drizzle with half of dressing; turn to coat.
4. Toss lettuce and carrots with remaining dressing. Divide among plates; top with chicken, cheese, almonds and chervil sprigs.
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