In a large pot, add carrot, celery, and garlic and cover with water by two inches.
Bring to a boil. Season with salt. Reduce to a simmer and add chicken, flipping halfway,
until cooked through, 15 to 18 minutes. Remove and let cool. Slice.
vinegar and oil; season with salt and pepper. Drizzle half vinaigrette over chicken
slices. Divide escarole, pear, shallot, and walnuts among four plates. Top with chicken
Season with salt and pepper. Drizzle with remaining vinaigrette.