SUMMER WALDORF WITH YOGURT-TARRAGON DRESSING

Summer Waldorf with Yogurt-Tarragon Dressing image

Provided by Martha Stewart

Time 55m

Number Of Ingredients 9

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

Steps:

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.