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