Layered Chicken Salad With Coriander Yogurt Dressing Recipes

SUMMER LAYERED CHICKEN SALAD

Steps:

• In deep 3-quart salad bowl, place half of the lettuce. Layer with chicken, cheese, pecan halves, remaining lettuce and strawberries.
• In small bowl or glass measuring cup, mix dressing ingredients with wire whisk until well blended. Just before serving, pour dressing over salad.

HEALTHIER CREAMY YOGURT SALAD DRESSINGS

Steps:

• Mix ingredients in a bowl. Set aside for 30 minutes+ to allow flavours to develop.
• Use milk to adjust to desired consistency.
• Blitz in a food processor until smooth. Use milk to adjust consistency.

CHICKEN SALAD WITH CORN, QUINOA AND YOGURT DRESSING

Steps:

• In a large pot, combine the chicken breasts, corn cobs, 1/2 onion and 1/2 jalapeño. Cover with about 1 inch of water and season generously with salt. Bring to a simmer over medium-high, then reduce heat to low, cover, and cook until the chicken is just cooked through (do not overcook!), 7 to 10 minutes. Skim most of the foam off the water; transfer the chicken to a plate and set aside to cool. Discard the corn cobs, onion and jalapeño; leave the water in the pot.
• While the chicken cooks, coarsely chop the remaining 1/2 onion and 1/2 jalapeño together. Sprinkle with salt, then chop and smash using the side of your knife until a juicy, coarse paste forms. (You can also do this with a mortar and pestle.) Transfer to a large bowl, along with the lime zest and juice.
• Once the chicken is cool enough to handle, use two forks to shred it.
• To the reserved water in the pot, add the quinoa, bring to a boil, and cook according to package instructions until the quinoa grows white tails and is tender but not mushy. Drain the quinoa, run it under cold water until cool to the touch, then shake it very dry.
• Add the quinoa, corn kernels, chicken and yogurt to the large bowl and stir to combine; season to taste with salt. Serve over lettuce leaves, if desired, and top with any garnishes, if using. The chicken-quinoa mixture keeps refrigerated for up to 3 days. Bring to room temperature and adjust seasonings with salt and lime juice as needed, as flavors will shift from the chill of the fridge.

LAYERED CHICKEN SALAD

Steps:

• In a 3-qt. glass bowl, layer 1-1/2 cups chicken and the lettuce. Combine rice, peas and parsley; spoon over lettuce. Layer with tomatoes, cucumber, peppers and remaining chicken. Combine the first 10 dressing ingredients; spoon over salad. Garnish with red pepper and parsley if desired. Cover and refrigerate for 8 hour or overnight. Toss before serving.

LAYERED CHICKEN SALAD

Steps:

• In very large (5-quart) glass bowl, place about half of the lettuce. Layer with onion, chicken, zucchini, cheese, salami, remaining lettuce and the tomatoes.
• In small bowl, mix mayonnaise, mustard and horseradish; spread over tomatoes, spreading to edge of bowl.
• Cover and refrigerate at least 8 hours but no longer than 24 hours. Garnish with additional cherry tomatoes and parsley or watercress if desired.

GREEK YOGURT CHICKEN SALAD

Steps:

• Combine Greek yogurt, mustard, lemon juice, honey, parsley, dill, salt, pepper, and onion powder in a small bowl. Mix well until dressing is smooth and creamy.
• Combine shredded chicken and celery in a large bowl. Top with dressing and mix to combine. Chill for 1 hour before serving.

CHICKEN SALAD WITH LEMON-YOGURT DRESSING

Steps:

• Preheat oven to 425 degrees. Rub tarragon, 1 teaspoon lemon zest, 3/4 teaspoon salt, and 1/4 teaspoon pepper under chicken skin. Place on a rimmed baking sheet; roast until cooked through, about 30 minutes.
• In a large bowl, whisk together yogurt, 2 teaspoons olive oil, remaining 1 teaspoon lemon zest, 1 teaspoon fresh lemon juice, and remaining 1/2 teaspoon salt.
• Remove and discard skin and bones from chicken; thinly slice meat lengthwise. Add to bowl along with tomatoes and scallions; toss to combine.
• In a separate bowl, whisk together remaining 2 teaspoons lemon juice and 1 tablespoon olive oil. Add mesclun; toss to coat. Divide among plates; spoon chicken mixture on top.

SOUTHWEST LAYERED CHICKEN SALAD

Steps:

• In medium bowl, mix dressing ingredients until well blended.
• In 4-quart glass serving bowl, layer lettuce, jicama, chicken, corn and bell peppers. Just before serving, top salad with avocados. Serve with dressing.

BAKED AUBERGINES WITH CORIANDER YOGURT DRESSING

Steps:

• Heat oven to 190C/fan 170C/gas 5. Leaving the stem on, cut the aubergine in half lengthways and score the flesh deeply with a sharp knife in a criss-cross fashion. Place in a shallow baking dish. Mix the olive oil and lemon juice then brush over the scored surface of the aubergine. Season with freshly ground black pepper and bake uncovered for 25-30 mins, until the flesh is tender.
• Meanwhile, put the couscous in a large bowl, pour over the boiling stock and leave to soak for 10 mins until all the stock is absorbed. Fluff up with a fork, then stir the apricots, tomatoes, spring onions and pine nuts into the couscous. Sprinkle with the cinnamon and toss well together.
• Remove the aubergine from the oven and scoop out the flesh, taking care to keep the skins intact. Chop the flesh and toss into the couscous mixture. Place the aubergine skins back in the baking dish and spoon the couscous mix into them, piling it up to hold a generous amount in each. Scatter any left over couscous mix around the edge of the dish.
• Return to the oven for 10 mins to heat through while you mix all the dressing ingredients together - add a drop of water if the dressing is too thick. To serve, heap the loose couscous mix under the stuffed aubergines so they're propped up on a slant. Drizzle over dressing and serve with mixed leaf salad.