Sumac Chicken Salad with Labne Ranch

Sumac Chicken Salad with Labne Ranch Dressing | Recipe from I Will Not Eat Oysters

Sumac Chicken Salad with Labne Ranch Dressing | Recipe from I Will Not Eat Oysters
Sumac Chicken Salad with Labne Ranch Dressing | Recipe from I Will Not Eat Oysters

Finally booking up summer. Lots of visits back to Toronto, visits to NJ/NY, a short trip to Vegas to play the roulette table like a seventy year old woman, and adult summer camp. Yaaaasssssss. Adult summer camp to hike, swim in the lake, participate in color wars, learn how to play the ukulele, and make friendship bracelets. So strange to think about doing those things as an adult but I’m so ready for it. Now I just have to get over my fear of insects and peeing in the woods. =|

This sumac chicken salad is light and fresh. The sumac gives the chicken a bright lemony flavor along with this beautiful magenta hue. The labne ranch is lighter than your normal ranch dressing with less fat. Candied pecans give the salad a bit of sweetness and an awesome crunch. Bring this to the next BBQ or even for the 4th of July!! If you’re looking for a vegetarian version of this salad, you can omit the chicken and just sprinkle a decent amount of sumac onto the salad before tossing. It will be just as delicious. Like any salad, the best quality vegetables and products make the difference between a decent salad and a great salad. Make sure you’re getting the freshest where you can!

Sumac Chicken Salad with Labne Ranch Dressing | Recipe from I Will Not Eat Oysters

 

Sumac Chicken Salad with Labne Ranch Dressing | Recipe from I Will Not Eat Oysters
Sumac Chicken Salad with Labne Ranch Dressing | Recipe from I Will Not Eat Oysters
Sumac Chicken Salad with Labne Ranch Dressing | Recipe from I Will Not Eat Oysters

SUMAC CHICKEN SALAD WITH LABNE RANCH

MAKES 4 APPETIZER SERVINGS

THE THINGS

LABNE RANCH
½ cup labne, or greek yogurt
2 tbsp chopped chives
zest from ½ lemon
1 tbsp lemon juice
¼ tsp paprika
¼ tsp mild mustard powder
¼ tsp garlic powder
2 pinches of salt

SUMAC CHICKEN
1 – 1 ½ lb boneless, skinless chicken breast
sumac
salt
1-2 tbsp olive oil

SALAD
3-4 small heads sweet lettuce gems, torn into bite sized pieces
1 red endive, cut into bite sized pieces
¼ cup candied pecans, roughly chopped
6-8 chives, cut into 1” long pieces
1 ripe avocado, sliced
Maldon Salt

THE WAY

FOR THE RANCH LABNE: In a small bow, combine all the ingredients for the dressing and set aside until ready to serve. If the dressing seems too thick, thin it out with a bit of cool water.

FOR THE SUMAC CHICKEN: Place the chicken breasts on a sheet pan or plate so they lay flat. Place them in the freezer for 2 to 2 ½ hours until partially frozen but not solid. With a sharp knife, slice each breast into 3 thin pieces lengthwise with the knife parallel to the cutting board (as if you are butterflying the breast but keep slicing through).

Season the chicken on each side with lots of sumac and salt. Heat a large skillet or fry pan with a few tablespoons of oil over medium heat. Sear the chicken for 1-2 minutes per side until cooked through. Do this in batches if the skillet is not big enough to fit all the chicken. Alternatively, you can grill the chicken!

FOR THE SALAD: Place the lettuce, endive, pecans, and chives in a large bowl. Drizzle with some of the dressing, DO NOT OVER DRESS! Toss the salad until the dressing coats it nicely. Best to toss it with clean hands so that you don’t damage the tender lettuce. Plate the salad and place a few slices of avocado on top. Season with Maldon salt. Place the chicken on top and serve with extra dressing on the side! Enjoy

Sumac Chicken Salad with Labne Ranch Dressing | Recipe from I Will Not Eat Oysters
Sumac Chicken Salad with Labne Ranch Dressing | Recipe from I Will Not Eat Oysters

5 Comments

  • Reply July 5, 2016

    Natasha

    I love everything about this recipe!! I had no idea that summer camps for adult were a thing. I think I prefer Vegas ;)

  • Reply July 17, 2016

    Marina

    I just made this tonight. It was so satisfying and yet so virtuous! Thank you for sharing such a great recipe. I will definitely be making this salad again.

  • Reply October 20, 2016

    Christina

    Just made this recipe–it was really great!!!–but I was wondering if you had any ideas for converting the leftover sumac chicken into like a chopped chicken salad (I.e. With mayo, celery, etc.). I’m just trying to figure out creative ways to use leftovers, but I’m not sure what would go well with the very distinct taste of the sumac while still keeping a classic “chicken salad” vibe.

    Thanks!

    • Reply October 20, 2016

      iwillnoteatoysters

      YES! So happy you enjoyed it!!! MMMMMMMMM that would be an awesome way to use those leftovers! You could also add some barberries or dried cranberries to that classic chicken salad and it would work really nicely. OOOOOR you can chop it up and toss it with chopped tomatoes, cucumbers, red onions, cilantro, olive oil, and lemon juice for a classic Israeli salad with sumac chicken. I’ve also just put this sumac chicken in a sandwich with avocado and threw it in a panini press. Hope that helps! Thanks again Christina!!!

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