Waldorf Chicken Salad

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3 chicken breast halves on the bone, with skin (about 14 ounces each)

2 large garlic cloves, minced

1 teaspoon ground fennel seeds

Kosher salt and freshly ground pepper

7 tablespoons extra-virgin olive oil

1 cup walnut halves (4 ounces)

1 tablespoon red wine vinegar

1/2 teaspoon Dijon mustard

2 ounces blue cheese, crumbled (1/4 cup)

1/4 cup buttermilk

1/2 teaspoon finely grated lemon zest

1 cup red seedless grapes, halved

2 Fuji apples, cored and thinly sliced

2 celery ribs, thinly sliced

5 ounces mesclun salad greens

2 tablespoons chopped parsley

2 tablespoons chopped tarragon

2 tablespoons snipped chives

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