Chicken Salad In Radicchio Cups

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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

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