Layered Chicken Salad

By Food & Wine

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

Layered Chicken Salad with Coriander-Yogurt DressingLayered Chicken Salad with Coriander-Yogurt DressingLayered Chicken Salad with Coriander-Yogurt Dressing
INGREDIENTS
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
Kosher salt
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

DIRECTIONS
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.

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