Cooked - Labneh Chicken Salad

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

asunnysideupday

Labneh Chicken Salad

8.0

1 small red onion (4 ounces; 113g), finely chopped

½ cup (120 ml) red wine vinegar, plus more if needed

1 cup (240 ml) labneh

3 tablespoons (45 ml) Dijon mustard

2 tablespoons (30 ml) fresh lemon juice (from 1 medium lemon)

1 tablespoon za'atar

1 ½ teaspoons garlic powder

¼ teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume

2 pounds (907g) poached, roasted, grilled, or store-bought rotisserie chicken, shredded or chopped into bite-size pieces (about 6 cups)

2 ribs celery (2 ½ ounces; 71 g), finely chopped

½ cup (20 g) chopped fresh flat-leaf parsley leaves

16 slices sandwich bread, lightly toasted, for serving (optional)

Romaine lettuce leaves, for serving (optional)

In a small bowl, combine onion and vinegar. Let sit, uncovered, until onion turns a brighter pink, at least 15 minutes and up to 45 minutes. Drain well, reserving vinegar for another use, if desired.
In a medium bowl, whisk together labneh, mustard, lemon juice, za'atar, garlic powder, and salt. Fold in chicken, celery, and reserved onion and mix well to combine. Cover and refrigerate to let flavors meld for at least 30 minutes, up to 4 days.
To Assemble Sandwiches (optional): Spoon chicken salad onto bread slices, top with lettuce, then close with remaining slices.

Course🍽️Main Course

Diets🥩Carnivore...

Category🥗Salad

CuisineMiddle Eastern

Occasions📆Everyday🥪Lunch🏞️Picnic

Season🔁Year-round

DifficultyEasy ⏰ 20m

Created 10 weeks ago

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