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Featured Blogger: A Thought for Food

We love Brian. Even if he doesn’t love breakfast… :)
Check out this delicious recipe he whipped up for us, and be sure to visit him in his corner of the blogosphere for more fabulous food and photos at A Thought for Food.


Unlike my husband, I’m not much of a breakfast person.  A mug or two of coffee, sure.  But I so rarely get inspired to prepare anything for breakfast.  Which is why the Chobani that I received a few weeks ago sat in our refrigerator, virtually untouched, with the exception of a few bowls that Eric had with his morning granola.

In fact, I wasn’t even planning on using yogurt in this kale salad recipe.  It wasn’t until I thought about how I was going to dress the dish that it occurred to me that the tart, creamy flavors would give this salad some real life.  And, with the days getting gloomier and gloomier, and the holiday season being over, I think making a dish that is bright and refreshing is exactly what we all need.

I hope you all enjoy.


Kale Salad with Yogurt-Mint Dressing

Serves 4-6 people, or one very hungry vegetarian



1 bunch kale, washed, stems removed (not required) and cut into thin ribbons

1/4 C Plain 2% Chobani Greek Yogurt

1 Tbsp fresh lemon juice

1 clove garlic, minced

1 Tbsp fresh chopped mint leaves

salt and pepper, to taste

1/3 C grated Parmesan



Place the kale in a large bowl.  In another bowl, whisk together the following 4 ingredients.  Season with salt and pepper.  Add the dressing to the kale and toss until completely coated.  Add the Parmesan and toss to combine.

Taste for seasoning and add more salt and pepper, if desired.