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

Kay Chun
August 2013

Gallery

© John Kernick

Recipe Summary

total:
30 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.