Remove the skin from the rotisserie chicken and set aside on a plate or bowl large enough to hold the entire carcass. Shred or cut the meat into approximately 1” bite-sized pieces. Place the shredded chicken in a large mixing bowl (separate from the skin). Place the carcass in the plate or bowl with the skins.

Dice the carrots and celery into small pieces. Finely chop the red onion. Add them to the bowl with the shredded chicken.

Add the frozen peas to the mixing bowl. The peas will slowly thaw and serve to keep the chicken cold while you finish the recipe.

In a separate bowl, mix the mayonnaise, Dijon mustard and  apple cider vinegar with a whisk or fork. Mix well until all the ingredients are evenly incorporated and the dressing is creamy. Taste the dressing and adjust the Dijon mustard and apple cider vinegar to your preferred level of tanginess.

Pour the dressing over the chicken, carrots, celery, onions and peas mixture in the large bowl. Gently toss everything together until the chicken and vegetables are evenly coated with the dressing. Be careful not to overmix, as you don't want the chicken to become mushy.

Add salt and pepper to taste.

Cover the bowl with plastic wrap or a lid and refrigerate the chicken salad for at least 1 hour to allow the flavors to meld. The frozen peas will thaw. Serve cold.

Sprinkle the Marcona almonds and paprika over the top of the salad just before serving, so the almonds stay crunchy. You can use as many or as few almonds as you like, depending on your preference. You can also set out the remaining almonds in a small bowl on the table for guests to add as they desire.

Serve the chicken salad as a side dish, on a bed of lettuce, or in a sandwich. It's a flavorful and satisfying dish with a tangy twist from the Dijon mustard and apple cider vinegar, and a delightful crunch from the slivered almonds. Adjust the Dijon mustard, apple cider vinegar, and seasonings to suit your taste.