Wednesday, August 21, 2013

Chicken Salad with Yogurt-Dill Dessing

We all know how much I LOVE mason jars. And that I put anything and everything in them, as often as I can. It was recently brought to my attention that apparently I'm doing something right because there was a feature about layered salads in mason jars in some magazine that someone got. Which doesn't surprise me because it's literally the best thing ever.

SO- I am always looking for new ideas instead of the hum drum arugula salad with tuna on top, and when I find a stackable salad, I fall hard. Like this one, for example, has a ton of amazing ingredients, and really makes for a satisfying little meal because it has both chicken AND greek yogurt for protein. You know you're ready for this.

Recipe of the Day
{in a mason jar!}
adapted from 
For the dressing...
   1/4 cup + 2 tablespoons plain fat-free Greek yogurt
   1 tablespoon chopped dill
   1 1/2 teaspoons coriander seeds, crushed {I used ground}
   1/4 cup plus 2 tablespoons extra-virgin olive oil
   Kosher salt & Freshly ground pepper

For the salad...
   4 roasted red bell peppers from a jar, drained and sliced
   1 container cherry tomatoes, halved
   2 Hass avocados, diced {+ drizzle lemon juice}
   One rotisserie chicken, skin removed, meat shredded
   One decent sized cucumber, seeds removed and chopped
   1 cup mixed fresh herbs, like parsley, basil, tarragon and dill

  1. In a small bowl, combine the yogurt, dill, coriander and add 3 tablespoons of water; whisk until smooth, and then whisk in the oil in a steady stream. Season the dressing with salt and pepper.
  2. Layer the remaining ingredients in 4 jars. I did it in the order shown above: peppers, tomatoes, avocado, chicken, then herbs. I didn't use cucumbers but have deemed them 100% necessary to this salad, and so you need to add them in.
  3. Serve the salads with the yogurt dressing.
  • These measurements are from the actual recipe, I did not follow the measurements at all!! I ended up making 6 mason jar salads with appx what it says above.
  • DEFINITELY use cucumbers. I didn't this time, and the salad was missing a little something. 
  • If you are making ahead, make sure to add in the lemon juice on the avocado. Not a lot, but enough to keep it from browning. 
  • I find that everything kept very well. I might make half the dressing in the first half of the week and then make more the second half of the week. It started to get a little oily as it separated. Not sure if maybe re-mixing it each day would help with this.
Get the original recipe by clicking here.

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