Naanzanella Salad with Chobani


  • 2 naan pieces

  • 3 tablespoons extra virgin olive oil (plus additional for dressing)

  • 1 cup lemon yogurt

  • 1 cup spicy mango mint chutney

  • 1 thinly sliced peach

  • 1 thinly sliced pear

  • ½ cup halved cherry tomatoes

  • ½ cup diced English cucumber

  • 2 cups baby greens

  • ¼ cup roasted sunflower seeds

  • Flaky sea salt



  1. Cut both pieces of naan into 2″ squares or small triangular pieces.
  2. Heat a sauté pan over medium heat and add olive oil to pan. Cook naan for approximately 2 minutes on each side, until golden and crispy. Let cool on a paper towel-lined plate.
  3. On each of the 4 plates, spoon lemon yogurt and drizzle with spicy mango mint chutney. Divide crispy naan pieces onto each plate.
  4. In a mixing bowl, combine peaches, pears, tomatoes, cucumber, baby greens, and sunflower seeds. Toss together with a splash of olive oil and season with flaky sea salt. Top each plate with salad mixture. To really enjoy the complexity of this salad, be sure to get a little bit of everything in each bite.



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