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Chicken Salad With Herbs and Radicchio
- 1 2- to 2 1/2-pound rotisserie chicken
- 4 medium carrots, coarsely grated
- 6 scallions, thinly sliced on the diagonal
- 1 tablespoon fresh tarragon, roughly chopped
- 1/2 cup kosher salt and black pepper
- 3 tablespoons extra-virgin olive oil
- 2 teaspoons white wine vinegar
- 2 Dijon mustard
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