Serves 4 to 6
2- to 2 1/2-pound rotisserie chicken
medium carrots, coarsely grated
scallions, thinly sliced on the diagonal
fresh tarragon, roughly chopped
kosher salt and black pepper
extra-virgin olive oil
white wine vinegar
heads radicchio, leaves separated
- 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, ½ teaspoon salt, and ¼ teaspoon pepper.
- In a small bowl, whisk together the oil, vinegar, mustard, and ¼ teaspoon each salt and pepper.
- Divide the radicchio leaves among plates, top with the chicken mixture, and drizzle with the vinaigrette.