Labne Marinated Grilled Chicken Salad 2 Ways
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.
Ingredients
- 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 Watermelon 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
Instructions
- 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).
- Coat the chicken with the marinade, cover and chill for at least 1 hour or as long as 4 hours.
- While chicken is marinating prepare the Labne Caesar Dressing and Spicy Labne Drizzle.
- For dressing, whisk the next 10 ingredients in a bowl; cover and chill until ready to serve.
- For drizzle, whisk the remaining labne spices and water in a bowl, transfer to a squeeze bottle and chill until ready to serve.
- 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.
- Toss salad greens with dressing; arrange on serving plates.
- Top with grilled chicken. Drizzle Spicy Labne sauce over chicken.
- Garnish as desired with pickled onions, parmesan and/or crusty bread.
- *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.
Notes
Each salad makes 6 servings
Nutrition
Calories: 254kcalCarbohydrates: 12gProtein: 30gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.03gCholesterol: 117mgSodium: 1.222mgPotassium: 586mgFiber: 2gSugar: 7gVitamin A: 1.088IUVitamin C: 8mgCalcium: 142mgIron: 2mg
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