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Summer Waldorf with Yogurt-Tarragon Dressing

Juicy plums and toasted almonds replace apples and walnuts in this light summertime take on the classic.

  • Prep:
  • Total Time:
  • Servings: 4

Photography: Bryan Gardner

Source: Martha Stewart Living, July/August 2016


  • 1 small head fennel, bulb thinly sliced, fronds picked, stalks reserved
  • 2 bone-in, skin-on chicken-breast halves (about 1 1/2 pounds)
  • Coarse salt and freshly ground pepper
  • 3/4 cup plain yogurt
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon finely chopped tarragon
  • 2 heads butter lettuce, such as Bibb, leaves separated
  • 3 plums, pitted and sliced into thin wedges
  • 1/3 cup toasted almonds, coarsely chopped


  1. Bring 2 inches of water to a boil with fennel stalks in a large saucepan. Add chicken and 3 tablespoons salt (if chicken is not fully submerged, add water to cover). Reduce heat to medium-low; simmer until a thermometer inserted into thickest parts of chicken registers 165 degrees, 20 to 25 minutes. Transfer chicken to a cutting board; let cool 10 minutes.

  2. Whisk together yogurt, oil, and tarragon; season with salt and pepper. Remove chicken skin, then remove meat from bones and thinly slice against the grain. Divide lettuce, chicken, sliced fennel, and plums among 4 plates. Top with dressing, almonds, and fennel fronds; season with salt and pepper and serve.

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