San Fran Chicken Salad with Yoghurt Ranch Dressing
User Reviews
4.9
26 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
5 mins
-
Total Time
35 mins
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Servings
2 -3 people
-
Calories
479 kcal
San Fran Chicken Salad with Yoghurt Ranch Dressing
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Inspired by Souvla, a popular restaurant in San Francisco, this is one of the best chicken salads I've ever had. Yes there are lots of components - but it is worth it! Yoghurt is a terrific marinade for chicken - tenderises, adds juiciness and infuses with flavour. It's satisfying, filling, fresh, great textures, the dressing is awesome. Great show off salad to serve to friends! VIDEO below.
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Ingredients
Yoghurt Ranch Dressing:
- 1 cup Greek yoghurt preferably full fat
- 1/2 - 1 tbsp olive oil
- 1 garlic small clove, minced
- 1/4 tsp dill each dried
- 1/4 tsp parsley
- 1/4 tsp chive
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp white sugar
- lemon juice squeeze, to taste
Chicken & Marinade:
- 200 - 250 g / 7 - 8 oz chicken breast halved horizontally
- 1 tbsp lemon juice
- 1 garlic small clove, minced
- 1/2 - 1 tbsp cooking oil
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
Marinated Kale:
- 3 cups kale torn into bite size pieces
- 1 - 2 tsp extra virgin olive oil
- Pinch salt
Salad:
- 1 grapefruit or orange
- 4 cups cos lettuce or 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
- snow pea sprouts handful, optional
- 1/4 cup Parmesan Cheese shredded
Instructions
- Mix the Yoghurt Ranch Dressing ingredients in a bowl. Adjust olive oil + lemon juice to taste.
- Chicken Marinade: Transfer 1/4 cup of Yoghurt Ranch Dressing into a bowl with the chicken. Add lemon juice and garlic. Toss to coat, marinate for 1 hr - 24 hours.
- Place Pickled Onion ingredients in a bowl, toss to coat. Set aside for 1 hour+ or until onion is softened (if in a rush, make sure the onion is finely sliced = faster pickle).
- Place kale in a large bowl, drizzle with oil then sprinkle with salt. Use your fingers to massage the oil onto the leaves - you want to ensure every part of the kale is coated in oil. Set aside for 30 minutes or until kale is softened.
- Segment the grapefruit or orange - watch the video. Do this over a bowl to catch juices. Squeeze all remaining juice out of the membrane after segmenting.
- Pour juices into the Dressing. Mix - it should now be more of a Dressing consistency.
- Cook Chicken: Heat oil in a skillet over high heat. Add chicken and cook for 2 minutes on each side, until nicely charred. Transfer onto plate, cover loosely with foil and rest for 3 minutes. Slice thinly.
- Assemble Salad: Add lettuce, fennel and chicken into the kale bowl. Spoon over most of the dressing to coat everything lightly, then toss well. Transfer into a serving bowl.
- Scatter over grapefruit, onion (not the liquid), top with a handful of snow pea sprouts, sprinkle over parmesan. Drizzle over remaining dressing to taste. Serve!
Notes
- Feel free to swap the dried herbs for fresh. Triple the quantity if using fresh, finely chopped. i.e. 3/4 tsp of each herb.
- KALE: Tear the leaves off the thick stalk running down the middle of each leaf, then tear into bite size pieces. Measure the kale by lightly packing the torn pieces into measuring cups. This is a terrific easy way to prepare raw kale for salads.
- This recipe serves 2 generously as a main, or 3 normal people (perhaps with a small roll). Nutrition assumes 2 servings, assuming full fat Greek yoghurt is used.
Nutrition Information
Show Details
Serving
611g
Calories
479cal
(24%)
Nutrition Facts
Serving: 2-3 people
Amount Per Serving
Calories 479 kcal
% Daily Value*
| Serving | 611g | |
| Calories | 479cal | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
26 reviews
Excellent
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