Grilled Chicken Salad with Tomato and Oregano
¾ cup plain unsweetened soy milk yogurt
2 tablespoons chopped fresh oregano
1½ cup grape tomatoes, roughly chopped
1 pound boneless, skinless chicken breasts, grilled and diced
1/3 cup chopped pitted Kalamata olives
In a large bowl, whisk together yogurt and oregano. Stir in tomatoes, mashing them a little so they release their juices. Add chicken and olives and stir to coat. Serve immediately, or transfer to an airtight container and refrigerate for up to 1 day.
Ann Kagan
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