Summer Waldorf with Yogurt-Tarragon Dressing

Name: Summer Waldorf with Yogurt-Tarragon Dressing
Prep time: 20 min
Total time: 55 min
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; 0.75 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; 0.333 cup toasted almonds, coarsely chopped

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By

Martha Stewart Test Kitchen

Updated on August 17, 2018

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.