We asked Molly Siegler, our food editor, to share one of her favorite new recipes coming out of our test kitchen.
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!