Layered Chicken Salad with Coriander-Yogurt Dressing

Taking a cue from French verrines, these portable, layered chicken salads could also be assembled in one big glass bowl.

  • Total Time:
  • Servings: 4
KEY: Salads

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Ingredients

  • 1/4 cup plus 2 tablespoons plain fat-free Greek yogurt
  • 1 tablespoon chopped dill
  • 1 1/2 teaspoons coriander seeds, crushed
  • 1/4 cup plus 2 tablespoons extra-virgin olive oil
  • Kosher salt
  • Freshly ground pepper
  • 4 roasted red bell peppers from a jar, drained and sliced 1/4 inch thick
  • 1 pound mixed tomatoes, chopped into bite-size pieces
  • 2 Hass avocados, diced
  • One 3 1/2- to 4-pound rotisserie chicken, meat shredded (4 cups)
  • 1 cup mixed fresh herbs, such as parsley, basil, tarragon and dill

How to make this recipe

  1. In a bowl, combine the yogurt, dill, coriander and 3 tablespoons of water; whisk until smooth. Whisk in the oil in a steady stream. Season the dressing with salt and pepper.

  2. Layer the remaining ingredients in 4 jars. Serve the salads with the yogurt dressing.

Make Ahead

The salads can be refrigerated for 4 hours before serving; drizzle the avocado with lemon juice to prevent browning. The dressing can be refrigerated for 2 days.

Suggested Pairing

Lively, strawberry-inflected rosé.

Contributed By Photo © John Kernick Published August 2013





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