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Gallery Summer Waldorf with Yogurt-Tarragon Dressing Credit: Bryan Gardner Recipe Summary prep: 20 mins total: 55 mins Servings: 4
Ingredients Ingredient Checklist 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
Gallery Summer Waldorf with Yogurt-Tarragon Dressing Credit: Bryan Gardner
Recipe Summary prep: 20 mins total: 55 mins Servings: 4
Gallery
Summer Waldorf with Yogurt-Tarragon Dressing Credit: Bryan Gardner
Summer Waldorf with Yogurt-Tarragon Dressing
Credit: Bryan Gardner
Summer Waldorf with Yogurt-Tarragon Dressing
Recipe Summary prep: 20 mins total: 55 mins Servings: 4
Recipe Summary
prep: 20 mins total: 55 mins
Servings: 4
prep: 20 mins
total: 55 mins
prep:
20 mins
total:
55 mins
Servings: 4
4
Ingredients
Ingredients
- 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
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.
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All Reviews for Summer Waldorf with Yogurt-Tarragon Dressing
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All Reviews for Summer Waldorf with Yogurt-Tarragon Dressing
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Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
