RATING 5.0
Layered Chicken Salad with Coriander-Yogurt Dressing

© John Kernick

Layered Chicken Salad with Coriander-Yogurt Dressing

  • TOTAL TIME:
  • SERVINGS: 4

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

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Ingredients

  1. 1/4 cup plus 2 tablespoons plain fat-free Greek yogurt

  2. 1 tablespoon chopped dill

  3. 1 1/2 teaspoons coriander seeds, crushed

  4. 1/4 cup plus 2 tablespoons extra-virgin olive oil

  5. Kosher salt

  6. Freshly ground pepper

  7. 4 roasted red bell peppers from a jar, drained and sliced 1/4 inch thick

  8. 1 pound mixed tomatoes, chopped into bite-size pieces

  9. 2 Hass avocados, diced

  10. One 3 1/2- to 4-pound rotisserie chicken, meat shredded (4 cups)

  11. 1 cup mixed fresh herbs, such as parsley, basil, tarragon and dill

  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.

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