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
Preparation
-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.
