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Serves 4This warm chicken salad is based on a classic French bistro recipe that makes use of rendered chicken fat, but a good olive oil works beautifully, too. It’s a great way to use leftover roast chicken, whether you roast it yourself or use a rotisserie chicken from the market.Vinaigrette2 tablespoons fresh lemon juice2 small shallots, finely chopped½ teaspoon Dijon mustard½ teaspoon honey¼ cup warm, rendered chicken fat or extra virgin olive oilSalad3 cups shredded or chopped cooked chicken …