Tarragon Chicken Salad with Walnuts and Grapes

This chicken salad is delicious over baby greens or on sandwiches made with a seeded whole wheat bread. Tarragon has such a fresh, light flavor while the grapes bring a touch of sweetness. I added walnuts and celery for a little crunch!

Serves 4

Ingredients:

1 Pound boneless, skinless chicken breasts

Olive Oil

1/2 cup 10% plain Nounos low-fat or whole milk yogurt

1 tablespoon fresh chopped tarragon

1/4 cup diced celery

1/4 cup grapes, cut in half

3 tablespoons walnuts, chopped

1/4 teaspoon salt

Directions:

1) Preheat oven to 350 degrees Fahrenheit.

2) Lightly rub chicken breasts with olive oil and place on a roasting pan. Bake in the oven at 350 degrees Fahrenheit for about 25 minutes or until cooked through, depending on thickness. Remove and set aside to cool.

3) When chicken has cooled, shred breasts using a fork or clean hands. Place in a bowl.

4) Add other ingredients and mix until combined evenly. Serve on sandwiches, salads, crackers, or in wraps.

Peanut Butter and Jelly Yogurt Bowl

Who didn’t love eating peanut butter and jelly as a kid?

One of my favorite lunches was a peanut butter and jelly sandwich with kettle cooked potato chips stuffed inside. It was the perfect blend of salty and sweet, crunchy and creamy. I probably didn’t think about these flavor and texture combinations when I was young but I knew it was good. When I went to summer camp there was always a peanut butter and jelly option if you didn’t like the meal (or even if you did, because everyone loves PB&J). There was something comforting about having a PB&J while I was so far away from home. I don’t dig into classic PB&J sandwiches too often now—salads are more my lunch staple now—but there’s always a jar of natural peanut butter in my pantry. One of my favorite ways to channel the nostalgic PB&J flavors while kicking the nutrition up a notch is to make what I call PB&J Yogurt. This super simple breakfast tastes delicious and is packed with protein and healthy fats. I add some sliced banana (because I love bananas) and top it with a sprinkle of unsweet cereal for a little crunch. You can make it with wholesome jam, or you can use fresh berries or sliced grapes instead.

Ingredients:

1 jar or serving size of plan Nounos whole milk or low-fat yogurt

1 tablespoon natural peanut butter

2 teaspoons natural jam (or berries or sliced grapes)

1 small banana, sliced

1 small handful "unsweet" cereal (think bran flakes)

Directions:
 

Empty the yogurt into a bowl and top with remaining ingredients. For that "Instagrammable" swirl, use a butterknife to make circular motions in the yogurt, swirling around the bowl 2-3 times.

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Spinach and Artichoke Yogurt Dip

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Who doesn’t love a good dip? Spinach-artichoke always seems to be the star of a party. This version is so easy to make for a few reasons. First, it uses 10% Plain Nounós in place of cream cheese, sour cream, or a combination of those and yogurt. It’s thick and creamy and you sacrifice no flavor by opting for yogurt in place of cream. Second, you can make this all on the stove top in about 15 minutes flat. We guarantee this dip will be a hit at parties, but it’s easy enough to make when your jonesing for a good dip on a random Tuesday night.

Stovetop Spinach Artichoke Dip

Ingredients

  • 1 teaspoon olive oil

  • 3 cloves garlic, minced

  • 10 ounces frozen chopped spinach

  • 14 ounces canned (in water) artichoke hearts, drained and chopped

  • 1 cup Plain 10% Nounós

  • ¼ cup parmesan cheese, freshly grated

  • ¼ cup feta cheese, crumbled

Directions

  1. Heat olive oil in a medium sauce pan. Add garlic and cook for one minute.
  2. Add frozen spinach. When it begins to thaw, add artichokes. Continue to cook and stir until spinach is fully thawed.
  3. Transfer mixture to a finely meshed strainer and strain out excess water. Return strained mixture to sauce pan.
  4. Add Nounós yogurt and stir until combined. Add cheeses and stir until combined. Serve dip warm with fresh pita, pita chips or vegetables, and enjoy!

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