Smoked Chicken And Jicama Salad With Tarragon Dressing

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3 tablespoons red wine vinegar

1 tablespoon Dijon mustard

1 medium shallot, very finely chopped

1/2 cup vegetable oil

1/2 cup sour cream

3 tablespoons chopped fresh tarragon

Salt and freshly ground pepper

2 whole smoked chicken breasts (about 2 pounds), skin discarded and meat cut into thin strips (see Note)

3 Belgian endives—cored, halved crosswise and thinly sliced lengthwise

1 cucumber—peeled, halved, seeded and thinly sliced

1/2 large red onion, halved lengthwise and thinly sliced crosswise

1 medium jicama (3/4 pound), peeled and cut into matchsticks

1/2 cup oil-packed sun-dried tomatoes, thinly sliced

2 bunches arugula (1/2 pound), stemmed

1/4 cup snipped chives

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