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