Layered Chicken Salad with Coriander-Yogurt Dressing

Serving Size: 4
Total Time:


  • 0.25 cup plus 2 tablespoons plain fat-free Greek yogurt
  • 4 Pound rotisserie chicken, meat shredded (4 cups)
  • 2 Hass avocados, diced
  • 1 Pound mixed tomatoes, chopped into bite-size pieces
  • 4 roasted red bell peppers from a jar, drained and sliced 1/4 inch thick
  • freshly ground pepper
  • kosher salt
  • 0.25 cup plus 2 tablespoons extra-virgin olive oil
  • 1.5 tsp coriander seeds, crushed
  • 1 Tbsp chopped dill
  • 1 cup mixed fresh herbs, such as parsley, basil, tarragon and dill


  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.

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.

Image Credit: John Kernick
Recipe courtesy of: Kay Chun

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