Ingredients Meat & Poultry Chicken Chicken Breast Recipes Summer Waldorf with Yogurt-Tarragon Dressing Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on August 17, 2018 Print Rate It Share Share Tweet Pin Email Photo: Bryan Gardner Prep Time: 20 mins Total Time: 55 mins Servings: 4 Juicy plums and toasted almonds replace apples and walnuts in this light summertime take on the classic Waldorf salad. Ingredients 1 small head fennel, bulb thinly sliced, fronds picked, stalks reserved 2 bone-in, skin-on chicken-breast halves (about 1 ½ pounds) Coarse salt and freshly ground pepper ¾ 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 ⅓ cup toasted almonds, coarsely chopped Directions 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. 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. Rate it Print