Ingredients
- 1/4 cup plus 2 tablespoons plain fat-free Greek yogurt
- 1 tbsp chopped dill
- 11/2 tsp 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 lb mixed tomatoes, chopped into bite-size pieces
- 2 Hass avocados, diced
- 4 lb rotisserie chicken, meat shredded (4 cups)
- 1 cup mixed fresh herbs, such as parsley, basil, tarragon and dill
Directions
- 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.
Image Credit: John Kernick
Recipe courtesy of: Kay Chun
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