We asked Molly Siegler, our food editor, to share one of her favorite new recipes coming out of our test kitchen.
Get the Recipe: Grilled Chicken Salad with Tomatoes and Oregano opens in a new tab
This easiest way for me to pull off lunch for the week is to make a big-batch salad of some sort on Sundays. I am loving this five-ingredient grilled chicken salad for summer with its Greek flavors and creamy dressing — yum. We developed the recipe with soy yogurt which very cooly makes the salad dairy free, but any yogurt you have will be great. Using grilled chicken gives the super-simple salad an extra boost of flavor (and doesn’t heat up your kitchen), though I’ve used baked chicken breast, too. It’s a soon-to-be classic #notsaddesklunch!
As a classically trained chef with a political science degree, Molly puts her food fascination to work coordinating the creation and curation of recipes and other food-focused content for Whole Foods Market. Nothing excites Molly more than discovering a fun new food combination or tradition. Catch Molly’s cooking videos opens in a new tab on YouTube.
