© 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.
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
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
- 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.
- Layer the remaining ingredients in 4 jars. Serve the salads with the yogurt dressing.
Lively, strawberry-inflected rosé.