Ingredients Meat & Poultry Chicken Chicken Breast Recipes Summer Waldorf with Yogurt-Tarragon Dressing Be the first to rate & review! By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on August 17, 2018 Rate PRINT Share Close 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. Originally appeared: Martha Stewart Living, July/August 2016 Rate It PRINT