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 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

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