Chicken Salad In Radicchio Cups

• 1 3 1/2- to 4-pound rotisserie chicken
• 4 medium carrots, shredded
• 6 scallions (white and light green parts), thinly sliced on the diagonal
• 1 tablespoon fresh tarragon, roughly chopped
• Kosher salt and pepper
• 2 teaspoons Dijon mustard
• 3 tablespoons white wine vinegar
• 1/2 cup extra-virgin olive oil
• 2 heads radicchio, leaves separated

1. Using a fork or your fingers, shred the chicken meat, discarding the skin and bones. In a large bowl, combine the chicken, carrots, scallions, tarragon, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
2. In a small bowl, whisk together the mustard, vinegar, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Slowly add the oil in a steady stream, whisking constantly until emulsified. Divide the radicchio leaves among individual plates, spoon the chicken salad over the top, and drizzle with the vinaigrette.
3. If you find radicchio too peppery, spoon the salad into Boston or Bibb lettuce leaves. Or serve it in endive leaves, as fork-free hors d'oeuvres.

chicken, carrots, scallions, fresh tarragon, kosher salt, mustard, white wine vinegar, extravirgin olive oil, radicchio

Taken from www.myrecipes.com/recipe/chicken-salad-radicchio-cups (may not work)