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Summer Waldorf With 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 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
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