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Summer Waldorf With Yogurt-Tarragon Dressing Is A Conversation Starter
Juicy plums and toasted almonds replace apples and walnuts in this light summertime take on the classic Waldorf salad. In place of the mayo we’ve got a most delectable, and much lighter, yogurt-tarragon dressing.
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
Method :-
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.
