San Fran Chicken Salad with Yogurt Ranch Dressing Recipe
A vibrant and healthy San Fran Chicken Salad featuring tender pan-seared chicken breast, massaged kale, crisp lettuce, fennel, and bright citrus segments all tossed in a creamy, tangy yoghurt ranch dressing infused with fresh herbs and garlic. This salad combines layers of textures and flavors, including pickled onions and parmesan, making it a refreshing, protein-packed meal perfect for lunch or dinner.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Total Time: 1 hour 23 minutes
- Yield: 2 servings 1x
- Category: Salad
- Method: Stovetop
- Cuisine: American
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 and Cooking
- 200 – 250 g (7 – 8 oz) chicken breast, halved horizontally
- 1/4 cup Yoghurt Ranch Dressing (from above), reserved
- 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 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. Adjust olive oil and lemon juice to taste until the dressing is creamy and flavorful.
- Marinate Chicken: Transfer 1/4 cup of the prepared yoghurt ranch dressing into a separate bowl with the chicken breasts. Add 1 tablespoon lemon juice and minced garlic. Toss the chicken to coat evenly and marinate for at least 1 hour up to 24 hours to infuse flavor.
- Prepare Pickled Onions: Place finely sliced red onion in a bowl. Add salt, sugar, and white wine or cider vinegar. Toss well to coat the onions thoroughly. Set aside for at least 1 hour or until the onions soften. For a quicker pickle, slice the onions very thinly.
- Massage the Kale: Place torn kale in a large bowl. Drizzle with extra virgin olive oil and sprinkle with a pinch of salt. Using your fingers, massage the oil and salt into the kale leaves until they soften and become tender, approximately 30 minutes.
- Segment Citrus: Remove the skin and pith from the grapefruit or orange, cutting away the membrane to release clean segments. Perform this over a bowl to catch all juices. After segmenting, squeeze remaining juice from the membranes and add this juice to the bowl.
- Finish Dressing with Citrus Juice: Pour the collected citrus juices into the remaining yoghurt ranch dressing and mix well. The consistency will become more like a dressing, perfect for tossing the salad.
- Cook the Chicken: Heat olive oil in a skillet over high heat. Add the marinated chicken breasts and cook for 2 minutes on each side until nicely charred and cooked through. Remove from heat, cover loosely with foil, and let rest for 3 minutes. Then, slice thinly.
- Assemble the Salad: Add the torn lettuce, shaved fennel, and sliced chicken into the bowl with the massaged kale. Spoon most of the yoghurt ranch dressing over and toss gently to coat everything evenly.
- Garnish and Serve: Transfer the tossed salad into a serving bowl. Scatter the citrus segments and pickled onions (without the pickling liquid) over the top. If desired, add a handful of snow pea sprouts. Sprinkle with shredded parmesan cheese and drizzle the remaining dressing over. Serve immediately.
Notes
- Use full-fat Greek yoghurt for a creamy, rich dressing.
- Marinate the chicken longer for deeper flavor; overnight is ideal.
- Massaging the kale softens its tough texture and makes it more palatable.
- Finely slicing onions speeds up the pickling process.
- Segmenting the fruit properly ensures no bitterness from pith and membrane.
- Snow pea sprouts are optional but add a fresh crunch and visual appeal.
Keywords: chicken salad, yoghurt ranch dressing, kale salad, pan-seared chicken, pickled onions, citrus segments, healthy salad
