Chicken Vegetable Salad

INGREDIENTS: 3-lb. roasted chicken, about 1 lb. meat after cooking and removing bones
½ cup plain yogurt
4 Tbsp. Maille Dijon Originale mustard
¼ cup heavy cream
as needed, salt and freshly ground pepper
1 ½ cups chicken stock or prepared low-sodium chicken broth
½ cup peeled diced carrots
½ cup peeled diced parsnip
½ cup diced leeks (white and light green

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