Easy No-Bake Honey Roasted Peanut Butter and Jelly Bars

These Easy No-Bake Honey Roasted Peanut Butter and Jelly bars have a honey roasted peanut and oat crust and a jammy strawberry filling. The gluten-free treat is sure to please adults and kids alike!

These Easy No-Bake Honey Roasted Peanut Butter and Jelly Bars are the perfect gluten-free after-school snack for both kids and adults alike!

Is there any combo more classic or delicious than good ol’ PB&J? I don’t think so. And if you beg to differ, these Easy No-Bake Honey Roasted Peanut Butter and Jelly Bars are here to show you what’s up.

To all my fellow Trader Joe’s fans, I know you won’t blame me when I say one of their kitschy products inspired me to make this totally addicting, no-bake recipe. Sure, I’d enjoyed my share of honey roasted peanuts back in the day when my dad would take down that classic Planter’s can from the kitchen shelf after a long day at work, but my indulgence in those sweet and salty goobers stopped as soon as I was responsible for buying my own groceries. It’s not that I didn’t like them, it just never crossed my mind to throw them in the shopping cart.

That all changed, of course, when I saw a gleaming bag of Honey Roasted Peanuts staring back at me from the “What’s New” section of my local TJ’s (anyone else ALWAYS get sucked in by that section?) Let’s just say they’re now a regular item on the hubs’ and my weekly shopping list, and we enjoy them almost daily in the same way my dad always did – as a little late afternoon nibble to hold us over until dinnertime.

I’d been racking my brain trying to figure out some delicious way to work them into a recipe when my Instagram feed was suddenly filled with all my friends’ kids starting their first days of school, holding up those cute letter boards saying what they wanted to be when they grow up, showing off their cute new back-to-school clothes. Almost immediately, I realized the perfect recipe would be something easy and semi-healthy that all these mamas and papas could make as a treat for their little ones after a long day in the classroom.

These Easy No-Bake Honey Roasted Peanut Butter and Jelly Bars are the perfect gluten-free after-school snack for both kids and adults alike!

We all know that PB&J is a quintessential back-to-school combo, and I was going to make it into something special that these kiddos would look forward to coming home to. Hence, these Easy No-Bake Honey Roasted Peanut Butter and Jelly Bars were born!

I’m all for a little indulgent treat now and then, but I also believe that there are tonnnnns of delicious healthier options we can all choose from every day. So in creating this recipe, I wanted to find the balance between indulgent treat and healthy sweet. The recipe is also extremely easy and requires no baking, so you can make it at any time during the day (or even the night before) and it will be ready to be enjoyed by your hungry little ones as soon as that dismissal bell rings.

These Easy No-Bake Honey Roasted Peanut Butter and Jelly Bars are the perfect gluten-free after-school snack for both kids and adults alike!

Everything for these Easy No-Bake Honey Roasted Peanut Butter and Jelly Bars comes together in just a couple of easy steps.

First, you’ll want to make a strawberry “jam” that will serve as the top layer of the bars. This is an easy, stovetop process that takes only 20 minutes or so (mostly unattended) so don’t stress because I mentioned the word “jam.” Once you’ve simmered some strawberries, maple syrup and water until everything is broken down and combined, you’ll simply stir in some chia seeds to help it all thicken up and not make TOO big of a mess when you go to cut into everything.

Strawberries simmer over the stove to make a delicious jam for Easy No-Bake Honey Roasted Peanut Butter and Jelly Bars.

While your jam is simmering, combine those OG honey roasted peanuts, oats, butter and some dates quickly in a food processor to make a crumb mixture that is then pressed into a baking dish to form the crust. Spread the “jam” over top, pop everything in the refrigerator and, voila! You’ll have these Easy No-Bake Honey Roasted Peanut Butter and Jelly Bars sliced and ready to feed some very hungry little mouths.

A honey roasted peanut and oat crust makes up the base of these Easy No-Bake Honey Roasted Peanut Butter and Jelly Bars.

Now, I know I’ve mentioned the kids gobbling these up, but be sure to set aside a few for yourself. You’re not going to want to miss them. Plus, they’re gluten-free! Even more reason for every single person in your family to enjoy them.

These Easy No-Bake Honey Roasted Peanut Butter and Jelly Bars are the perfect gluten-free after-school snack for both kids and adults alike!

Read on for the recipe!

Easy No-Bake Honey Roasted Peanut Butter and Jelly Bars
Prep Time
30 mins
Refrigerator time
2 hrs
Total Time
30 mins
 

A tasty, no-bake bar with a honey roasted peanut and oat crust and a jammy strawberry filling, this gluten-free treat is sure to please adults and kids alike!

Course: Dessert
Keyword: after-school, dessert, gluten-free, jelly, kid-friendly, no-bake, peanut butter, snack
Servings: 12 bars
Calories: 200 kcal
Author: CaliGirl Cooking
Ingredients
For the jam:
  • 1 pound strawberries, hulled and sliced
  • 2 tablespoons maple syrup
  • 1/3 cup water
  • 1 tablespoon chia seeds OR 1 teaspoon tapioca flour
For the crust:
  • 1 cup honey roasted peanuts
  • 1/2 cup old-fashioned rolled oats
  • 3 dates, pitted and halved
  • 1/2 cup unsalted butter, melted
Instructions
  1. Line an 8-inch square baking dish with parchment paper, leaving enough on each side to assist you in pulling the bars out. Set aside.

  2. Combine the strawberries, maple syrup and water in a saucepan over medium heat. Bring to a simmer and allow to simmer until fruit is broken down and forms a jam-like consistency. Remove from heat and stir in chia seeds. Let cool slightly. 

  3. While the strawberries are simmering, make the crust. Combine all crust ingredients in a food processor and pulse until mixture resembles the texture of wet sand. Dump contents of food processor into prepared baking dish and use your fingers to press it evenly along the bottom. 

  4. Spoon cooled strawberry jam on top of the crust and spread evenly. Cover and chill for at least two hours, if not longer. 

  5. Cut into 12 bars and enjoy!

The Ultimate Pumpkin Pie Smoothie

Who’s ready for a healthy, festive smoothie to kick off the weekend?

The Ultimate Pumpkin Pie Smoothie is filled with tons of healthy ingredients yet tastes just like dessert!

Meeeee!!! And guys, this Ultimate Pumpkin Pie Smoothie is one for the books. It’s creamy, smooth and perfectly sweet, with all the fall flavors you could ever imagine in one frosty glass. It’s certainly won me over as my smoothie of choice for the next couple of months, and I’m pretty sure it will be yours too once you give it a shot.

I mean, who knew that something so full of healthy ingredients could taste so dreamy? We’re talking pureed pumpkin, cooked sweet potato, yogurt, etc. plus everything you’d add to your favorite pumpkin baked goods like pumpkin pie spice, cinnamon, maple syrup and vanilla extract. If you’re a pumpkin-lover, you seriously can’t go wrong with this one.

It’s no secret that I’m a huge fan of nutrient-loaded smoothies for my first meal of the day. Although the hubs and I usually go for this Power Protein Smoothie, sometimes (if we’re feeling like we need an extra hit of hydration) we go for this Recovery Smoothie. And now that we have The Ultimate Pumpkin Pie Smoothie, we have just the smoothie to turn to for the entire fall season!

You can top The Ultimate Pumpkin Pie Smoothie with some granola and fresh fruit to turn it into an even heartier breakfast.

Let’s talk about these ingredients real quick, because I’m guessing you probably did a bit of a double take when you saw the words “sweet potato” up there. Just trust me on this one. They are seriously THE perfect addition to this smoothie, not only for some extra creaminess and a touch of sweetness, but also because they (along with the pumpkin) add a HUGE dose of Vitamin A in the form of beta-carotene, plus an assortment of B vitamins and inflammation-fighting potassium.

Now you tell me, who doesn’t want a breakfast that is this healthy but tastes like a decadent dessert?

The Ultimate Pumpkin Pie Smoothie is the perfect healthy fall breakfast that comes together in a flash.

The other great thing about The Ultimate Pumpkin Pie Smoothie (besides how delicious it tastes) is that it’s equally enjoyable served two different ways:

  1. You can drink it straight up from a glass with a straw OR
  2. You can top it with some granola and extra fruit (maybe even peanut butter?) and make it into a tasty smoothie bowl.

It’s up to you, pick your poison!

I hope you all have a wonderful fall weekend filled with lots of delicious pumpkin food and drink!

The Ultimate Pumpkin Pie Smoothie is the perfect healthy weekday breakfast for fall.

The Ultimate Pumpkin Pie Smoothie
Prep Time
5 mins
 

This pumpkin pie smoothie takes all of your favorite flavors of fall and turns them into a healthy breakfast perfect for any day of the week!

Course: Breakfast
Servings: 2 servings
Author: CaliGirl Cooking
Ingredients
  • 2 bananas, cut into chunks and frozen
  • 1 sweet potato, peeled, cut into chunks and boiled until tender
  • 1/3 cup pumpkin puree
  • 1/3 cup nonfat plain Greek yogurt
  • 1/2 teaspoon pumpkin pie spice
  • 1/4 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 2/3 cup unsweetened vanilla almond milk
  • 1 cup ice
  • 1 tablespoon maple syrup
Instructions
  1. Combine all ingredients in a blender and puree until smooth. Serve smoothie in two glasses with a straw or in bowls topped with your favorite smoothie bowl toppings.

Weekend Hazelnut Sticky Buns with Date Caramel

Yep, we’re looking forward to the weekend already.

These Weekend Hazelnut Sticky Buns with Date Caramel will be your new favorite Sunday morning breakfast!

I don’t know about you, but for me, once Wednesday rolls around I’m already thinking about wrapping up my week and getting ready to enjoy the weekend. In fact, earlier this summer I took a tip from Lee at Fit Foodie Finds and tried to manage my time so that I could take most Fridays off, or at least only work half a day. Now that I’m trying to get tons of stuff prepped for when baby comes those Fridays off are few and far between, but it doesn’t stop me from spending the last couple days of the week thinking about what I’m going to do (and eat!) over the weekend – enter these Weekend Hazelnut Sticky Buns with Date Caramel!

Creating a date caramel sticky bun and incorporating the yummy taste of toasted hazelnuts was another random idea that came to me with no formal inspiration whatsoever. This doesn’t happen very often (and, in fact, I wish it happened more) so when I do have these out-of-nowhere inspirations, I’m sure to act on them ASAP.

You might remember that I’m a huge fan of cinnamon rolls (like these Chunky Monkey Cinnamon Rolls with Chocolate Glaze and these Pumpkin Praline Cinnamon Rolls with Bourbon Cream Cheese Frosting), but I had yet to foray into the world of sticky buns. I turned to one of my favorite bakers, Thomas Keller, and his Bouchon Bakery cookbook to get a rundown on what exactly I needed to do to make these happen.

Weekend Hazelnut Sticky Buns with Date Caramel are a unique take on the classic breakfast baked treat.

Now, we all know that Mr. Keller doesn’t cut any corners, so I took liberties to shorten the process up a bit where I thought it was needed and round the measurements out to those that a normal person would use without needing a kitchen scale. I of course also made my own date caramel rather than the cookbook’s version of the sticky filling and subbed in toasted hazelnuts in lieu of the traditional pecans.

As much as I tried to simplify the process for making these Weekend Hazelnut Sticky Buns with Date Caramel, they are still a bit of a process. You’ll want to start the dough and make the date caramel a day before you plan on baking the buns, and if you want to devour them for breakfast then you’ll have a bit of an early wake-up call but trust me, it’s so worth it! And, I mean, if you want to sleep in a bit and not serve them until closer to lunch (brunch?) I’m sure you’ll have plenty of takers on your hands.

The dough for Weekend Hazelnut Sticky Buns with Date Caramel is studded with so many delicious ingredients.

No matter when or how you decide to bake them, these Weekend Hazelnut Sticky Buns with Date Caramel are uber-delicious and bound to become a new family favorite. They’re best fresh out of the oven, of course, but I’d be lying if I said I didn’t have a whole batch of them waiting for me in the freezer for after Baby D is born.

A batch of Weekend Hazelnut Sticky Buns with Date Caramel is all you need to make your weekend morning great.

While these definitely deserve to be baked up this weekend, they’d also be the perfect breakfast treat for Thanksgiving weekend or Christmas morning. And the date caramel makes them healthy, right??

This post contains affiliate links.

Weekend Hazelnut Sticky Buns with Date Caramel
Prep Time
1 hr
Cook Time
25 mins
Total Time
1 hr 25 mins
 

The classic bakery breakfast pastry gets a modern-day makeover with hazelnuts in lieu of pecans and a healthier date caramel filling.

Course: Breakfast
Servings: 6 servings
Author: CaliGirl Cooking
Ingredients
For the date caramel:
  • 20 pitted dates
  • 3 tablespoons water
  • 2 tablespoons dark rum
  • 2 tablespoons softened unsalted butter
For the buns:
  • 3 cups all-purpose flour
  • 2 teaspoons instant yeast
  • 3 eggs, at room temperature
  • 1/4 cup whole milk, at room temperature
  • 1/2 cup plus 2 tablespoons unsalted butter, at room temperature
  • 1 teaspoon kosher salt
  • 2-4 tablespoons unsalted butter, melted
  • 1 tablespoon ground cinnamon
  • 1 tablespoon granulated sugar
  • 2 cups toasted hazelnuts, chopped
Instructions
  1. The day before you plan on baking your buns, prep the dough and date caramel. Soak the pitted dates in warm water for 10 minutes, then drain and transfer to a food processor with the rest of the date caramel ingredients. Process until caramel is smooth and transfer to a resealable container to store in the refrigerator overnight. 

  2. Next, prep the dough. Add the flour and yeast to the bowl of a stand mixer fitted with the dough hook attachment. Mix on low for 15 seconds.

  3. Add eggs, milk and salt and mix on medium-low for 4 minutes, scraping down the sides as needed. Add the ½ cup plus 2 tablespoons butter, a little at a time, beating until incorporated after each addition. Stop the mixer, scrape down the sides and mix on low for another 5 minutes.

  4. Turn dough out onto a lightly floured surface and knead for a few minutes, adding a small sprinkle of flour if the dough gets too sticky to handle. Transfer dough to a bowl coated with cooking spray, cover with plastic wrap and let rise for one hour.

  5. After the first rise is complete, turn the dough out onto a lightly floured surface once again and knead gently for just a few minutes. Return dough to the bowl, cover once again and let rise in the refrigerator overnight. 

  6. The next morning, remove the dough from the refrigerator, turn it out onto a lightly floured surface once again, and roll dough out into a 16-inch square. Also remove the date caramel from the refrigerator at this time to let it come to room temperature.

  7. Spread 2-4 tablespoons melted butter onto dough with a pastry brush.

  8. In a small bowl, mix together the cinnamon and sugar and then sprinkle this mixture over the melted butter on the dough. Let sit for a moment while you prep the oven and baking pan.

  9. Preheat the oven to 350 degrees Fahrenheit. Spray a jumbo muffin tin or popover pan generously with nonstick cooking spray. Place 2 tablespoons of the date caramel in each cup followed by 2 tablespoons of the toasted hazelnuts. 

  10. Now, return to your dough and sprinkle the remaining hazelnuts over the cinnamon sugar mixture. Roll the dough up into a cylinder and trim off the ends, pinching it together at the seams. Cut the cylinder into 6 equal pieces and place each piece in one of the muffin tins, on top of the date caramel and hazelnuts. Press your finger into the middle of each one to spread it to the edges. 

  11. Place sticky buns in the 350 degree oven and back for 20-25 minutes, or until slightly golden. Immediately invert onto a Silpat. If any of the caramel stays stuck in the pan, simply scoop it out with a spoon and on top of the now inverted buns. Let cool completely (or almost completely) before serving.

Weekend Hazelnut Sticky Buns with Date Caramel | CaliGirlCooking.com

Dark Chocolate Coconut Granola

Vacation vibes right here ↓

A large batch of Dark Chocolate Coconut Granola is all you need for snack time cravings or the perfect breakfast.

We’re heading to Kauai on Thursday for our babymoon/make-up honeymoon (since we got stuck in a hurricane on the last one) so delicious, healthy travel snacks have been on this momma-to-be’s mind. And what better travel snack then homemade granola? Dark Chocolate Coconut Granola to be exact. We are headed to the tropics, after all!

It’s no secret that I’m a huge fan of granola, and especially any homemade version since I found my favorite base recipe, Andy’s Fairfield Granola. It’s THE perfect granola recipe as it is, and it’s served as the perfect guideline whenever I’ve had inspiration strike for a certain special flavor, like my Addicting S’mores Granola Clusters.

I’ve been dreaming of a Dark Chocolate Coconut Granola for quite some time now, and I figured what better time to make it than when I’m in need of some travel-friendly snacks for a five hour plane ride?

A delicious bowl of Dark Chocolate Coconut Granola just waiting to be consumed.

But before I get to the recipe, tell me, do you have any recommendations for us for while we’re in Kauai? I’ve been there before (although it’s been at least 10 years or so) but the hubs has never been. We’re staying in Poipu, and the only thing we have planned so far is a boat ride up the Na Pali Coast. Since I’m 25 weeks now, we’re obviously not planning on doing anything too strenuous, but any pregnancy-friendly recommendations you have are welcome (and, obviously, any food we must eat while we’re there!)

Okay, back to this granola. It’s really so easy, it doesn’t need much explaining. I (very) roughly followed the guidelines of Andy’s Fairfield Granola, but with some modifications to really make it pop with dark chocolate and coconut flavors. The original recipe calls for honey as a sweetener, but this time around I decided to try out maple syrup to change things up a bit, and I’m pleased to say it worked out fabulously.

Also, cocoa powder to coat all your oats is such a must in this recipe! Being the chocolate-lover that I am, I often find myself picking out only bites that involve it when I’m eating things like granola, trail mix, etc. With the cocoa powder coating on the oats, you get delicious chocolate in every bite! My kind of granola right there.

A bowl of Dark Chocolate Coconut Granola doused in almond milk.

Did I mention this recipe is SUPER easy to make? I mean, seriously, if you’re a novice baker, this recipe’s for you. All you have to do is mix the ingredients together in a bowl with a spoon, spread the mix out on a cookie sheet and bake for about 40 minutes. The trickiest part is the stirring and adding of the coconut you have to do partway through the baking process, but as long as you know how to set a timer, I think you’ve got this.

Mixing up a big batch of Dark Chocolate Coconut Granola.

Oh, you’re also going to have to have the patience to let your Dark Chocolate Coconut Granola cool back down to room temperature and let the chocolate harden again, which may in fact turn out to be the hardest part since the granola’s delicious smell will be permeating through your household the entire time. But wouldn’t you say a big batch of a delicious, nutritious snack is worth it?

Dark Chocolate Coconut Granola is the perfect on-the-go snack or breakfast.

Dark Chocolate Coconut Granola
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
 

A classic granola recipe gets a decadent makeover with the addition of antioxidant-heavy dark chocolate and toasted coconut.

Course: Breakfast, Snack
Servings: 6 servings
Author: CaliGirl Cooking
Ingredients
  • 4 cups rolled oats
  • 4 ounces unsweetened applesauce
  • 1/4 cup maple syrup
  • 2 tablespoons unsweetened cocoa powder
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon sea salt
  • 2 cups flaked unsweetened coconut
  • 2 cups dark chocolate chips
Instructions
  1. Preheat the oven to 310 degrees Fahrenheit. Line a large jelly roll pan with parchment paper and set aside.

  2. In a large mixing bowl, stir together the oats, applesauce, maple syrup, cocoa powder, cinnamon and sea salt until well-combined. Spread out evenly on the prepared jelly roll pan.

  3. Place the pan in the preheated oven and bake for 20 minutes. After 20 minutes, give the granola a stir and set the timer for 5 more minutes. 

  4. When the timer goes off again, add the flaked coconut and stir the granola again. Return to the oven for an additional 15 minutes. 

  5. Remove granola from the oven and add the dark chocolate chips to the pan, stirring to spread them out evenly. Let cool to room temperature before eating.

Dark Chocolate Coconut Granola | CaliGirlCooking.com

Protein-Packed Healthy Chicken Waldorf Salad

I’m letting my pregnancy cravings guide the way…

A big dish of Protein-Packed Healthy Chicken Waldorf Salad is the perfect no-cook dish to serve in the summer heat.

I hope you don’t mind. Out of the many things this pregnancy has been good for, cravings for old, almost forgotten recipes has been one of my favorites. This Protein-Packed Healthy Chicken Waldorf Salad is one such out-of-rotation recipe that I’m so glad I remembered I had in my back pocket.

Being the balanced foodie that I am, when I first found out I was pregnant, I wanted to be sure to keep my diet as in-check as possible (keeping the pregnancy weight gain in between a healthy 25-35 pounds) while still allowing myself to succumb to the nearly inevitable cravings whenever they hit. One of the best tips I received from my doctor was to be sure to get some sort of protein in with every little meal or snack I ate.

I’ve tried really hard to achieve this but, especially working from home, it’s pretty easy to run out of “healthy” protein-packed snacks over the course of a day. With cold cuts out of the question (in less I feel like microwaving them to make them “safe” and subsequently being forced to eat warm lunch meat if I need a snack ASAP), I found myself turning to cheese and peanut butter as my main sources of protein during the day.

After even getting sick of these things at times (which is quite the feat for a peanut butter and cheese lover like me!) I started racking my brain for other quick-and-easy protein-filled snacks that I could just grab out of the refrigerator at a moment’s notice. It was then that I remembered this Protein-Packed Healthy Chicken Waldorf Salad that I made ALL the time when I first moved back from Hawaii, and I knew it was just the thing I was looking for.

Protein-Packed Healthy Chicken Waldorf Salad is the perfect quick-and-healthy lunch for any day of the week.

If you’ve been following along with the blog for a while (or if you’ve just happened to view my most popular post on Pinterest for Spicy Poke Bowls), then you’ll know that I used to live in Hawaii. What you may not know is that, while I lived there, I actually worked as a Line Cook/Pastry Assistant in a cute little French bistro for a period of a few months. While working there, one of my primary jobs was to come up with snacks/dishes/baked goods that did not require any cooking that they could serve out of their deli case in the “grab-and-go” section.

You can probably guess where this is going. One of my go-to recipes for this deli case was a Chicken Waldorf Salad (which was a huge hit, I might add) and I made it more times than you can count on both hands in the few months I worked there. So much that the recipe became pretty second nature to me!

When I returned home, and was back to cooking for just myself and my loved ones, I did what I love to do with typically Mayonnaise-laden dishes like the Chicken Waldorf Salad, and made a “healthified” version that I could enjoy whenever I wanted, without the guilt.

Protein-Packed Healthy Chicken Waldorf Salad can be slathered on bread for a nutritious, filling lunch!

Just like my favorite Crunchy Pea Salad with Prosciutto, the secret to lightening this Protein-Packed Healthy Chicken Waldorf Salad up is subbing out the mayo for Greek yogurt. Sometimes (as with the Pea Salad) I like to keep in just a little bit of mayo for the creamy, savory flavor, but since most Chicken Waldorf Salad recipes call for lemon juice anyhow, I felt like the mayonnaise really wasn’t needed at all. And I was right! Adding the Greek yogurt also means that this salad is even MORE loaded with healthy protein, which is just what this hungry preggo mama needs.

Plus, the requisite chicken, walnuts, celery, apples and grapes are all full of healthy nutrients that are great for anyone, not just those of us who are expecting.

A bowl of Protein-Packed Healthy Chicken Waldorf Salad, ready to be devoured at a moment's notice.

Aside from the dressing substitute, the only other little touch that really makes this Protein-Packed Healthy Chicken Waldorf Salad stand out from the rest is a pinch of ground cinnamon and nutmeg. Don’t skip this! The spices round out the dish so nicely, it’s really a wonder why more people haven’t discovered it already.

Finally (says she sitting in her kitchen with her air conditioner blasting), as long as you have some cooked chicken breasts on hand (a must for any meal-prep situation) this is another no-cook recipe that will keep you away from the stove and enjoying the outdoors as much as possible in this sweltering summer heat.

A big dish of Protein-Packed Healthy Chicken Waldorf Salad is the perfect no-cook addition to any barbecue or picnic!

Let’s take this week by the horns with some Protein-Packed Healthy Chicken Waldorf Salad in hand!

3 from 1 vote
A big dish of Protein-Packed Healthy Chicken Waldorf Salad is the perfect no-cook dish to serve in the summer heat.
Protein-Packed Healthy Chicken Waldorf Salad
Prep Time
10 mins
Total Time
10 mins
 

A typically mayonnaise-laden dish gets a healthy makeover with the substitution of Greek yogurt and delicious cinnamon and nutmeg. The perfect no-cook meal!

Course: Main Course, Salad, Snack
Servings: 5 servings
Author: CaliGirl Cooking
Ingredients
  • 15 ounces cooked chicken breast, diced (about 2-3 breasts)
  • 3/4 cup halved red grapes
  • 2/3 cup walnut pieces, toasted
  • 2 stalks celery, diced
  • 1 Granny Smith apple, diced
  • 1/4 teaspoon ground cinnamon
  • Pinch of ground nutmeg
  • 1 cup nonfat plain Greek yogurt
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
Instructions
  1. Add all ingredients to a large mixing bowl and stir to combine. 

  2. Serve alone, with crackers, chips or spread onto sliced bread as a sandwich!

Protein-Packed Healthy Chicken Waldorf Salad | CaliGirlCooking.com