Why It Works Soaking the chopped red onion in vinegar tempers its sharp bite while adding a bright, tangy note that carries through the salad. Chilling the chicken salad before serving allows the flavors to meld. The one ingredient you can always count on being in my fridge is a tub of labneh. Having grown up in Jordan, it's something I've been eating for as long as I can remember—spooned into a bowl, finished with olive oil, and eaten with pita, cucumbers, and olives for breakfast or supper. My friends and family make fun of me for how quickly I go through it; the small containers you find in most US grocery stores barely last me a couple of days, so I'm usually buying two or three at a time. What keeps me coming back is its versatility. At its simplest, I eat it as described above, but I also fold it into Caesar dressing in place of mayo, swirl it into ice cream bases, or use it as the foundation for cheesecake.…