Waldorf Salad with California Figs

Ingredients

• ¾ cup plain, nonfat Greek yogurt
• ½ cup light sour cream
• 1 teaspoon Dijon mustard
• 1 tablespoon chopped flat leaf parsley
• 2 tablespoons honey
• 2 tablespoons verjus or red wine vinegar
• ¼ teaspoon salt, or to taste
• White pepper to taste
• 2 boneless, skinless chicken breasts (4 ounces each); poached and diced
• 4 stalks celery, ribs removed and sliced
• 3 Granny Smith apples, peeled, cored and diced ½-inch
• 3 red radishes, shredded
• ½ red bell pepper, seeded and diced small
• ½ cup California Dried Figs, stems removed and diced
• ½ cup California Fresh Figs, stems removed and diced
• 6 to 12 butter lettuce leaves
• ¼ cup glazed pecans
• ¼ cup pomegranate arils (optional)