1 cup carrots, peeled
1/2 cup celery
1/2 cup yellow mustard
1 teaspoon Worcestershire sauce
1 teaspoon prepared horseradish
1 teaspoon prepared horseradish
1 teaspoon dried parsley
1 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/8 teaspoon salt
1/8 teaspoon dried oregano
1 cup ranch salad mix
2 teaspoons vegetable oil
3 tablespoons chopped fresh parsley
1 teaspoon minced onion
1 teaspoon chopped green bell pepper
2 teaspoons Worcestershire sauce
2 teaspoons dried rosemary
1 teaspoon dried lemon verbena
1/4 teaspoon dried dill weed
1/8 cup chopped cooked chicken breast meat
1/2 teaspoon salt
3 tablespoons brown sugar
1/8 teaspoon ground black pepper
Layer carrots, celery, mustard, Worcestershire sauce, horseradish, horseradish, parsley, nutmeg, cloves, salt, oregano and ranch salad mix in a medium saucepan and bring to a boil. Reduce heat to low and simmer for 10 minutes, stirring occasionally.
Stir together vegetable oil and brown sugar and bring to a simmer. Reduce heat to medium low. Simmer for 10 minutes, stirring occasionally. Remove from heat and mix with brown sugar and salt/oregano. Return liquid to a boil, reduce heat to low and stir into carrots, celery, salad mix and oil mixture.
Stir in cheese, chicken, salt, pepper and parsley. Cover and let vegetables simmer for several minutes. Cover and refrigerate until serving.