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Layered Chicken Salad with Coriander-Yogurt Dressing
© John Kernick

Layered Chicken Salad with Coriander-Yogurt Dressing

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

  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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