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Chicken Salad in Radicchio Cups

Photo: Anna Williams

Prep time 20 mins
Yield Makes 4 to 6 servings
Combine shredded rotisserie chicken with shredded carrot and sliced scallions, then mix with a light Dijon mustard vinaigrette for a tangy, colorful salad. Serving it in radicchio leaves makes a beautiful presentation.

Ingredients

  • 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

Nutrition Information

  • calories 412
  • caloriesfromfat 46 %
  • satfat 4 g
  • cholesterol 129 mg
  • sodium 421 mg
  • carbohydrate 9 g
  • fiber 2 g
  • sugars 3 g
  • protein 45 g

How to Make It

  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.

    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.

    Substitution: 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.