Layered Chicken Salad with Coriander-Yogurt Dressing

By DreiFromBK

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

Details

Servings 4
Cooking time 30mins
Adapted from foodandwine.com

Preparation

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.

Layer the remaining ingredients in 4 jars. Serve the salads with the yogurt dressing.