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
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!