Summer Waldorf with Yogurt-Tarragon Dressing

Photo: Bryan Gardner
Prep Time:
20 mins
Total Time:
55 mins

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


  • 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

  • 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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