Chicken Tonnato With Arugula, Tomatoes And Olives

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6 skinless, boneless chicken breast halves, (about 2 1/2 pounds)

4 cups fat-free chicken broth

1 small carrot, thinly sliced

One 6-ounce can olive oil—packed tuna, drained

4 oil-packed anchovy fillets

1/2 cup mayonnaise

2/3 cup sour cream

Salt and freshly ground pepper

3 bunches arugula (3/4 pound), stemmed

1 pint grape tomatoes, halved

1/2 cup pitted Gaeta olives

1 tablespoon capers, drained

Lemon wedges and crusty bread, for serving

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