1cupLabneh (strained Greek yogurt)begins with 1 1/4 cup of Greek yogurt
1lemon, for zesting
kosher salt and black pepper to taste
2tbspfresh parsley, chopped
2melons, halved with seeds removedcantaloupe or honeydew work well
Add a pinch of salt to 1 1/4 cup of Greek yogurt and stir. Spoon the mixture into a cheese cloth. Set the cheese cloth into a strainer and the strainer over a bowl. Sit it in the fridge and leave it. I start with a relatively thick yogurt to begin with, so it only takes a few hours for the liquid to drain from the yogurt and achieve the thickness I prefer for chicken salad. Thinner yogurt will need to strain longer.
Liberally salt and pepper chicken breasts and bake in the oven at 350 degrees for 25-30 minutes, or until juices run clear. While chicken is cooking, prepare the fruit and nuts. When chicken cool enough to handle, dice into bite sized pieces.
Combine diced chicken, apples, grapes, and walnuts in a large bowl and stir to combine.
Mix the Labneh, zest from the lemon, tarragon in a medium bowl until uniform. Spoon the mixture over the chicken, stir to combine. Adjust salt and pepper to taste. Top with fresh parsley.
Spoon into melon halves. Enjoy!
Chicken Salad with Labneh in Melon https://www.mynourishedhome.com/labneh-chicken-salad-melon/ April 10, 2015