Picnic in a Glass

What You'll Need

• 3/4 cup chopped radishes
• 1/4 cup finely chopped red onion
• one pt. grape tomatoes, halved
• 1 1/2 cups chopped English cucumbers
• Yogurt Dressing
• three cups coarsely crushed pita chips
• Lemon wedges
• one (19-oz.) can chickpeas, drained and rinsed
• tow tablespoons chopped fresh flat-leaf parsley
• tow tablespoons chopped fresh mint
• tow tablespoons fresh lemon juice
• 5 tablespoons olive oil, divided
• one (2 1/2- to 3-lb.) deli-roasted chicken, skinned, boned, and shredded

How to Make It

1. Stir together first 4 ingredients and 2 Tbsp.
2. olive oil; stir in shredded chicken.
3. Add table salt and black pepper to taste; let stand 15 minutes.
4. Meanwhile, stir together radishes, onion, and 1 Tbsp.
5. olive oil.
6. Stir together tomatoes and 1 Tbsp.
7. olive oil.
8. Stir together cucumbers and remaining 1 Tbsp.
9. olive oil. Season each mixture with salt and pepper to taste.
10. Layer chickpea mixture, radish mixture, 3/4 cup Yogurt Dressing, tomato mixture, pita chips, and cucumber mixture in a 4-qt.
11. bowl; top with remaining Yogurt Dressing.
12. Cover and chill 2 to 4 hours.
13. Serve with lemon wedges and additional pita chips.