Layered Chicken Salad with Coriander-Yogurt Dressing

TOTAL TIME: 30 MIN
SERVINGS: 4
BASIC-EASY
FAST
MAKE-AHEAD
Taking a cue from French verrines, these portable, layered chicken salads could also be assembled in one big glass bowl.
Slideshow: Salads with Chicken
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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
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.
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.
From Food and Wine magazine