Food & Wine

What's This?
Serving size 4
Total Time


¼ cup plus 2 tablespoons plain fat-free Greek yogurt1 Tbsp chopped dill1 ½ tsp coriander seeds, crushed¼ cup plus 2 tablespoons extra-virgin olive oil kosher salt freshly ground pepper4 roasted red bell peppers from a jar, drained and sliced 1/4 inch thick1 lb mixed tomatoes, chopped into bite-size pieces2 Hass avocados, diced4 lb rotisserie chicken, meat shredded (4 cups)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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Tags: Salad, Lunch, Chicken, Summer, Picnic

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