Place cleaned chicken in a large pot; cover with water and add carrot, celery, onion, salt and peppers. Bring to a boil, cover, and reduce to a simmer. Simmer for 1-1/2 hours until very tender. Remove from heat; cool.

Remove chicken meat from bones and tear into bite sized pieces; place meat in a medium sized bowl. In a small bowl, combine mayonnaise, mustard, cumin, coriander, chili powder and pickle. Season to taste with salt and pepper. Pour mayonnaise mixture over chicken and gently toss to coat. Refrigerate for at least 1 hour before serving.

Serve over a bed of salad greens. Garnish with julienned strips of dill pickle.

Recipe contributed by Terry Pitt, Woodbine, MD