Heat 1 tablespoon of the oil. Season the chicken with salt and pepper. Cook until browned. Add the wine.
Cover and simmer until the chicken is cooked through. Drain and let cool.
Cut the chicken into 1/2-inch cubes and transfer to large bowl. Stir in the scallions, celery and red pepper.
Combine mayonnaise, lemon juice, remaining 1 teaspoon oil, the garlic, rosemary and Tabasco. Combine dressing and chicken mixture and toss to coat.
Season with salt and pepper. Cover and refrigerate 15 minutes to 4 hours.
This salad may be served as a sandwich on thickly sliced white bread.