© John Kernick
Active Time
Total Time
30 MIN
Serves : 4

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

How to Make It

Step 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.

Step 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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