Summer Waldorf With Yogurt Tarragon Dressing Recipes

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SUMMER WALDORF WITH YOGURT-TARRAGON DRESSING



Summer Waldorf with Yogurt-Tarragon Dressing image

Juicy plums and toasted almonds replace apples and walnuts in this light summertime take on the classic Waldorf salad.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

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.

WALDORF SALAD WITH YOGURT DRESSING



Waldorf Salad with Yogurt Dressing image

Need an on-the-go lunch idea? This simple salad, topped with fruit, walnuts and low-fat plain yogurt, is a perfect option.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 15m

Number Of Ingredients 9

1/4 cup low-fat plain yogurt
1 tablespoon fresh lemon juice
1/2 teaspoon coarse salt
1/4 teaspoon ground pepper
1 (about 2 cups) apple, cored and cut into 1/2-inch pieces
1 (about 1/2 cup) celery, thinly sliced crosswise
1/2 cup halved red seedless grapes
4 Boston lettuce leaves
1/2 cup chopped toasted walnuts

Steps:

  • In a medium bowl, whisk together yogurt and lemon juice; season with coarse salt and ground pepper.
  • Add apple, celery, red seedless grapes, and toasted walnuts; toss to coat with dressing. Cover; refrigerate until ready to serve, up to overnight.
  • Divide salad in half; serve each portion on 2 Boston lettuce leaves.

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