Description
A vibrant and healthy San Fran Chicken Salad featuring tender grilled chicken breast, massaged kale, crisp lettuce, and a tangy yogurt ranch dressing enhanced with citrus and fresh herbs. Topped with pickled red onions, juicy grapefruit segments, fennel, snow pea sprouts, and shaved parmesan, this salad delivers a perfect balance of flavors and textures for a refreshing meal.
Ingredients
Scale
Yoghurt Ranch Dressing
- 1 cup Greek yoghurt, preferably full fat
- 1/2 – 1 tbsp olive oil
- 1 small garlic clove, minced
- 1/4 tsp dried dill
- 1/4 tsp dried parsley
- 1/4 tsp dried chives
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp white sugar
- Squeeze of lemon juice, to taste
Chicken Marinade
- 200 – 250 g (7 – 8 oz) chicken breast, halved horizontally
- 1/4 cup Yoghurt Ranch Dressing (reserved from above)
- 1 tbsp lemon juice
- 1 small garlic clove, minced
- 1/2 – 1 tbsp olive oil, for cooking
Pickled Onion
- 1/2 red onion, halved then finely sliced
- 1/2 tsp salt
- 1 tsp white sugar
- 1/2 cup white wine vinegar or cider vinegar
Salad Base
- 3 cups kale, torn into bite-size pieces
- 1 – 2 tsp extra virgin olive oil
- Pinch of salt
- 1 grapefruit or orange
- 4 cups cos lettuce, romaine or other crispy lettuce, torn or cut into bite-size pieces
- 1/2 fennel, shaved (0.5 mm / 1/5″ thickness) or finely sliced
- Handful snow pea sprouts, optional
- 1/4 cup shredded parmesan
Instructions
- Make the Yoghurt Ranch Dressing: In a bowl, combine Greek yoghurt, olive oil, minced garlic, dried dill, parsley, chives, onion powder, garlic powder, salt, black pepper, white sugar, and a squeeze of lemon juice. Mix well and adjust olive oil and lemon juice to your taste preference.
- Marinate the Chicken: Transfer 1/4 cup of the prepared yoghurt ranch dressing into a separate bowl with the halved chicken breasts. Add 1 tablespoon lemon juice and minced garlic, then toss to coat completely. Let the chicken marinate for at least 1 hour and up to 24 hours for deeper flavor.
- Prepare Pickled Onion: In another bowl, combine finely sliced red onion with salt, sugar, and white wine or cider vinegar. Toss to coat and set aside for at least 1 hour, or until the onion softens. For a quicker pickle, ensure onions are sliced very thinly.
- Massage the Kale: Place torn kale in a large bowl, drizzle with extra virgin olive oil and sprinkle a pinch of salt. Use your fingers to massage the oil and salt into the kale leaves thoroughly until the kale softens and reduces in volume. Set aside for 30 minutes.
- Segment the Citrus: Carefully segment the grapefruit or orange over a bowl to catch all the juice. Once segmented, squeeze any remaining juice from the membranes and add this juice to the reserved yoghurt ranch dressing to thin it into a dressing consistency.
- Cook the Chicken: Heat olive oil in a skillet over high heat. Add the marinated chicken breasts and cook for about 2 minutes per side until nicely charred on both sides. Transfer the chicken to a plate, cover loosely with foil, and let it rest for 3 minutes. Then slice thinly.
- Assemble the Salad: Into the bowl with massaged kale, add the torn lettuce, shaved fennel, and sliced chicken. Spoon most of the citrus yogurt ranch dressing over and toss gently to coat everything evenly.
- Finish and Serve: Transfer the tossed salad to a serving bowl. Scatter the grapefruit or orange segments and pickled red onions (drain the liquid) over the top. Add a handful of snow pea sprouts if using, sprinkle shredded parmesan cheese, and drizzle the remaining dressing to taste. Serve immediately and enjoy!
Notes
- You can adjust the olive oil and lemon juice in the dressing to suit your preferred thickness and tanginess.
- Marinating chicken longer enhances flavor but is optional; at least 1 hour is recommended.
- Massaging kale softens the leaves and makes them more pleasant to eat raw.
- Pickled onions add a tangy crunch and can be made ahead of time.
- Segmenting citrus over a bowl captures all the juice to use in the dressing, enhancing flavor.
- Snow pea sprouts are optional but add a fresh, crisp texture.
- Prep Time: 15 minutes
- Cook Time: 6 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
Keywords: San Fran Chicken Salad, Yogurt Ranch Dressing, Grilled Chicken Salad, Kale Salad, Pickled Onion, Healthy Salad, Citrus Salad
