Chicken salad in lettuce cups

To hot to cook? Here is a great idea.
NEED:

1 2 1/2 to 3-pound rotisserie chicken
4 medium carrots, shredded
6 scallions (white and light green parts), thinly sliced
Kosher or regular salt and pepper
3 tablespoons white wine vinegar
2 teaspoons Dijon mustard
1/2 cup extra-virgin olive oil
1 head Bibb lettuce, 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, 1/2 teaspoon salt, and 1/4 teaspoon pepper.

In a small bowl, whisk together the vinegar, mustard, oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Divide the lettuce leaves among individual plates, spoon the chicken salad into lettuce leaves, and drizzle with the vinaigrette.

ENJOY!