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Layered Yogurt Chicken Salad

This is one of the most unique salads I've ever made. The potatoes bring an interesting texture to the salad, while the dressing brings a tangy zing. This salad is a meal in itself. Enjoy!


  • 1 lb potatoes (any potato will work)
  • 1 large red, green, organge, or yellow bell pepper.
  • 2 small zucchini, sliced
  • 1 small onion, thinly sliced
  • 2 large tomatoes, sliced
  • 12 oz smoked chicken (we used prepared chicken meat from the store)
  • 1 avocado
  • 2/3 cups plain yogurt
  • 1 tbsp chopped chives
  • 3 tbsp mayonnaise
  • 1 tsp dijon mustard


Cut the potatoes in half and boil until tender in the center. You can keep the skins on (scrub well) or peel them. In the mean time, blanche zucchini for 2 - 3 minutes, depending on how you like it. We prefer our zucchini firm, so we do not blanche over 2 minutes.

Start slicing all vegetables (bell pepper, onion, avocado and tomatoes), prepare on a plate so everything is easily available when it's time to assemble. Slice the chicken meat and set aside.

Mix the dressing ingredients together and refrigerate for 20 minutes.

When the potatoes are ready, drain, cool, and slice them. Distribute the potatoes evenly on to four dinner plates (your first layer). Salt and pepper them, then with a large spoon, pour some dressing on top. Then start stacking the other layers. Add the zucchini, onion, and tomatoes. Spoon some dressing over that layer. On top, add avocado and smoked chicken. Salt and pepper to taste and sprinkle with chopped chives.


This salad is best served individually on a plate. It is beautiful and requires layering. I would NOT recommend tossing this salad in a large bowl.