Two-Pea Chicken Salad #MadeWithChobani

Two Pea Pesto Chicken Salad, Made with Chobani

It’s no secret that I am a fan of greek yogurt. I like the slight tang that it offers and the thicker consistency. Even my cat, Leopold enjoys it!

When I received a lovely package from Chobani as part of their #MadeWithChobani campaign, we were so excited!

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Leopold inspecting the Chobani

We’ve already set to work putting the greek yogurt to use in many ways.

Replacing  Sour  Cream  or  Mayonnaise

Using Greek Yogurt is a great way to make a dish healthier while still keeping the tang of sour cream or mayonnaise. Some ways that I’ve used greek yogurt to replace those ingredients are:

Healthier Spinach Artichoke Dip
Healthier Spinach Artichoke Dip
Pesto Chicken Salad Sandwich
Pesto Chicken Salad Sandwich
Nachos
Nachos
Macaroni Salad
Macaroni Salad

Adding  Creaminess  to  Sauces  and  Soups

Sometimes you need just a little more creaminess in a dish but you don’t want the added fat. I often add some Greek yogurt to my dishes to help emulsify sauces or thicken broths. Recently I boiled some pasta, added some Indian Vindaloo sauce, mixed it with Chobani Greek Yogurt and Voila!.

VIndaloo Yogurt Pasta
VIndaloo Yogurt Pasta
Pesto + Greek Yogurt
Pesto + Greek Yogurt
White Chicken Chili
White Chicken Chili

In  Desserts

Yogurts are a good dairy-alternative in baked goods as well, especially breads and muffins.

Cherry Scones
Cherry Scones
Black Tea Banana Bread
Black Tea Banana Bread

As  the  Star

And of course, who couldn’t love an amazing yogurt dip to cool a hot dish or a frozen yogurt?

Strawberry Frozen Yogurt
Strawberry Frozen Yogurt
Tzatziki
Tzatziki
Sweet Potato Quinoa Cakes with Tzatziki
Sweet Potato Quinoa Cakes with Tzatziki

Other  uses  for  Greek  Yogurt

Check out Chobani’s recipe section for more inspiring recipes using greek yogurt!

mwc

Product provided for review.  All notes & opinions are my own.

Two-Pea Pesto Chicken Salad

By nicole Published: October 31, 2015

    Adapted from Food52

    Ingredients

    Instructions

    1. Pull all meat from the chicken and put in a large bowl.
    2. With two forks, shred the meat into little bite-size bits. Add yogurt and pesto, and mix. Then mix in both kinds of peas.
    3. Chill in refrigerator for at least 30 minutes.

    Pineapple Tarts (鳳梨酥)

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    For this month’s Secret Recipe Club I was assigned Shirley from Enriching Your Kid, who is a clinical psychologist-slash-homemaker that chronicles her family recipes and cooking experiences through her blog. There were a few recipes I was thinking about making, especially Mint Chutney, Dal Lentils, and Chole Chana Masala. I had been itching to bake something so I zoomed in on pineapple jam. I was thinking about all the ways I could use the pineapple jam: pineapple cookies, swirled into banana bread, plain on toast, and pineapple cakes.

    The Mid-Autumn Moon Festival was in the month of October so I already had Asian sweets on my mind. Pineapple cakes (sometimes called pineapple tarts) are all over Asia and each region has its own special format. The Taiwanese version is named s Fènglísū (鳳梨酥).

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    I really enjoy eating pineapple cakes, but the store-bought kind tend to be dry and the filling lacking in flavor. making your own pineapple filling allows you to control the texture, spices, and sweetness. I switched out the cardamom in the recipe for ginger and cut down the sugar, cooking it down until it was nice and thick.

    The dough for these tarts comes together quickly and is ridiculously easy. There are only 3 ingredients: sweetened condensed milk, flour, and egg yolk. I busted out my wooden mooncake molds that I picked up in Chicago’s Chinatown years ago and brushed them with an egg wash mixture before filling.

    Mooncake Mold
    Freshly baked cakes

    Eaten warm, the dough is thick, buttery with a nice tender crumb. The filling is the perfect consistency that doesn’t ooze out when you bite into it but is soft enough to mix with the dough in each bite.

    Continue reading →

    Pineapple Tarts (鳳梨酥) Recipe

    By nicole Published: October 26, 2015

    • Yield: 30 tarts
    • Prep: 10 mins
    • Cook: 1 hr 25 mins
    • Ready In: 1 hr 35 mins

    Filling adapted from Enriching Your Kid, Dough from Rasa Malaysia

    Ingredients

    Instructions

    1. Cut, clean and decore the pineapple. Cut into small pieces. Add the sugar and cook in a pan. Keep stirring for 10 minutes.
    2. Cool and puree in the blender. Add back to the pan at medium heat, add spices and cook until color is golden brown and pineapple is mostly dry, stirring to avoid burning.
    3. Lower the heat to simmer and continue to stir until the pineapple filling turns golden in color and becomes very sticky. Cool in the fridge for 30 minutes.
    4. Cream the butter and condensed milk until light and fluffy. Add in the egg yolk and beat until well combined. Mix in the flour slowly to form the pastry dough. The dough is ready when it no longer sticks to your hands.
    5. Prepare the egg wash by mixing all the ingredients together in a small bowl.
    6. Divide the pineapple filling and dough into portions. Roll them both into balls. To wrap, use your palms to roll each dough and then flatten it.
    7. Add a pineapple ball in the middle and fold the edges of the dough up to cover the filling. Finish it off by rolling it into a round ball.
    8. Press tart into floured wooden mold OR Place the pineapple cookie on a baking sheet lined with parchment paper. If not using a mold, use the back of a paring knife, cut the criss-cross shape on the cookie, and brush the top of the cookie with the egg wash, twice. Repeat the same until all ingredients are used up.
    9. Bake in a preheated oven at 330°F (165°C) for about 20-22 minutes or until they turn golden brown. Transfer them out and cool on a wire crack before storing in an airtight container.
    10. You will have extra filling, keep it in the fridge and make another batch or double the dough recipe.

    Thai Basil Pesto Pasta with Shrimp

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    I’ve been wanting to make this pasta ever since I saw it appear on Woks of Life in May. Unfortunately (or fortunately?) a pair of doves made a nest in our Thai basil plants so we couldn’t kick them out and harvest it. When I was able to get to the Asian supermarket in the suburbs, I went ahead and doubled the pesto recipe. Stored it in a jar, I’ve been using it in sandwiches, chicken salad, and even pizza.

    Do yourself a favor and make this Thai Basil Pesto pasta, stat! If you can’t find Thai basil you can sub in regular basil or even cilantro.

    Dove & Basil
    Pesto & Pea Chicken Salad
    Pesto Chicken Salad Sandwich

    Thai Basil Pesto Pasta with Shrimp Recipe

    By nicole Published: October 22, 2015

    • Yield: 3-4 Servings
    • Prep: 10 mins
    • Cook: 20 mins
    • Ready In: 30 mins

    Adapted from Woks of Life

    Ingredients

    Instructions

    1. To make the pesto: In a food processor, add the nuts and garlic and puree. Add the basil, lemon juice, salt, and pepper, and run the food processor, gradually streaming in the olive oil until the pesto is thoroughly pureed. Add the Parmesan and puree for another 30 seconds. Set aside.
    2. Prepare the pasta: Bring a large pot of salted water to a boil. Add the pasta, and cook for 1 minute less than the time recommended on the box. Drain.
    3. In a separate skillet heated over medium high heat, add 2 tablespoons of olive oil. Season the shrimp with salt, pepper, and chili powder. Sear the shrimp until golden and just cooked through. Do not overcook your shrimp! Remove the shrimp from the pan and set aside.
    4. To the pan, add the cream, pesto and salt and pepper to taste. Cook for about 1 minute, until thickened slightly. Stir in the pasta and continue cooking for another minute.
    5. Serve, with the shrimp on top.

    White Bean Chicken Chili

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    This chili is one of my favorite uses for rotisserie chicken whenever the local store is having a sale on it.Even though it has a lot of ingredients, it comes together very quickly once you have everything measured out.

    It’s warm, spicy, and incredibly healthy. It tastes even better the next day after all of the spices have soaked into to the beans and chicken, intensifying. You could halve this recipe to yield a smaller amount, but this can be frozen for up to 3 months in an airtight container. I like to top mine with some cheese, chia seeds, or non-fat yogurt as well as the cilantro, but you can dress it up with anything!

    White Chicken Chili

    White Bean Chicken Chili Recipe

    By nicole Published: September 15, 2015

    • Yield: 8 cups (4 Servings)

    Adapted from The Washington Post.

    Ingredients

    Instructions

    1. Add the oil to the pot; reduce the heat to medium, then add the onion, celery and the poblano and jalapeño peppers.
    2. Cook, stirring occasionally, until the vegetables are softened, about 8 minutes. Add the garlic, cumin, oregano and coriander; cook, stirring, until fragrant, about 30 seconds.
    3. Add the white beans, broth and salt; bring to a boil, then reduce the heat to medium-low and cook for 30 minutes, stirring occasionally. Add the chicken and any accumulated juices to the pot; cook until the chicken is just warmed through.
    4. Stir in the lime juice, then add hot sauce to taste, depending on the heat of the poblanos and jalapeños used, which can vary widely.
    5. Taste, and season with salt, if needed. Top each portion with a dollop of Greek yogurt and a sprinkle of cilantro.

    Simple Frozen Yogurt without an Ice Cream Machine

    froyo

    Due to a sick cat, we’ve been under house arrest for the past week. One good thing to come from that is more meals made at home. We couldn’t go out for an ice cream cone or milkshake so we made this frozen yogurt in 45 seconds. You can eat it right away (it will be very soft), or freeze it in a container for later snacking like we did.

    This is simple, fast, healthy, and really hits the spot. You can also replace the frozen strawberries with any other fruit or put this frozen yogurt on top of cookies or drizzle with chocolate.

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    strawberry frozen yogurt

    By nicole Published: August 15, 2015

    • Yield: 6 Servings
    • Prep: 5 mins

    Adapted from Jamie Oliver

    Ingredients

    Instructions

    1. Add the frozen strawberries to a food processor, along with the yogurt, honey and alcohol, if using.
    2. Whiz for a few seconds, or until smooth, then scoop immediately with a hot dessert spoon and pop into serving bowls.
    3. If not eating immediately, frozen yogurt can be stored in the freezer like normal ice cream.