Labne Marinated Grilled Chicken Salad 2 Ways

labne grilled chicken with cucumber-melon salad

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Labne Marinated Grilled Chicken Caesar or Labne Marinated Grilled Chicken with Cucumber-Melon Salad are equally delicious and so easy to prepare. It's summer dining at it's finest.



Labne Marinated Grilled Chicken

½ cup Karoun Dairies labne

½ tablespoon kosher salt

½ tablespoon sugar

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

½ teaspoon ground black pepper

½ teaspoon dried thyme

½ teaspoon dried oregano

¼ teaspoon cayenne pepper

6 boneless skinless chicken thighs


Labne Caesar Dressing

½ cup Karoun Dairies labne

1 tablespoon grated parmesan cheese

1 tablespoon extra-virgin olive oil

½ tablespoon fresh lemon juice

½ teaspoon Worcestershire sauce

1 small garlic clove, grated or finely minced

1 oil packed anchovy fillet, minced

½ teaspoon kosher salt

½ teaspoon sugar

¼ teaspoon ground black pepper


Spicy Labne Drizzle

½ cup Karoun Dairies labne

1 teaspoon chipotle tabasco sauce

1 teaspoon lemon juice

½ teaspoon chili powder

¼ teaspoon smoked paprika

¼ teaspoon ground cumin

¼ teaspoon garlic powder

¼ teaspoon kosher salt

½ tablespoon water

1 (4 oz) container crisp salad greens

Optional Garnishes: chopped pickled onions, parmesan cheese shards, crusty bread

Cucumber-Melon Salad

1 ½ cups small dice seedless watermelon

½ cup small dice English cucumber

8 pitted kalamata olives, quartered

4 mint leaves, chiffonade

2 tablespoons reserved labne marinade

¼ cup crumbled feta cheese


  1. To make the marinated chicken, in a bowl, combine the labne with the salt, sugar and dried herbs and spices; blend well. (*Reserve 2 tablespoons of marinade if making the cucumber-melon salad).
  2. Coat the chicken with the marinade, cover and chill for at least 1 hour or as long as 4 hours.
  3. While chicken is marinating prepare the Labne Caesar Dressing and Spicy Labneh Drizzle.
  4. For dressing, whisk all ingredients in a bowl; cover and chill until ready to serve.
  5. For drizzle, whisk all ingredients in a bowl, transfer to a squeeze bottle and chill until ready to serve.
  6. Prepare a medium-high hot grill for direct heat grilling. Grease grill rack with vegetable oil. Place chicken on hot grill. Grill chicken, turning, 4 minutes per side, or until fully cooked. Transfer to cutting surface. Let rest 5 minutes before slicing.
  7. Toss salad greens with dressing; arrange on serving plates.
  8. Top with grilled chicken. Drizzle Spicy Labneh sauce over chicken.
  9. Garnish as desired with pickled onions, parmesan and/or crusty bread.
  10. *If preparing the cucumber-melon salad: just before serving toss all the ingredients except feta together. Arrange whole pieces of chicken on a serving platter and spoon salad over the top. Sprinkle with feta cheese. Garnish with fresh herbs. 





Each salad makes 6 servings