San Francisco Chicken Salad with Yoghurt Ranch Dressing Recipe

Introduction

This San Fran Chicken Salad with Yoghurt Ranch Dressing is a fresh, vibrant dish perfect for a light lunch or dinner. Combining tender chicken, tangy pickled onions, and a creamy homemade dressing, it’s packed with flavor and texture that will brighten your day.

Ingredients

• 1 cup Greek yoghurt, preferably full fat
• 1/2 – 1 tbsp olive oil
• 1 small garlic clove, minced
• 1/4 tsp each dried dill, parsley, chives, onion powder, garlic powder, salt, black pepper
• 1/2 tsp white sugar
• Squeeze of lemon juice, to taste
• 200 – 250 g / 7 – 8 oz chicken breast, halved horizontally
• 1 tbsp lemon juice
• 1 small garlic clove, minced
• 1/2 – 1 tbsp oil, for cooking
• 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
• 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

1. Step 1: Mix the Yoghurt Ranch Dressing ingredients in a bowl, adjusting olive oil and lemon juice to taste.
2. Step 2: Transfer 1/4 cup of the dressing into a separate bowl with the chicken, add lemon juice and minced garlic, toss to coat, and marinate for 1 hour to 24 hours.
3. Step 3: Combine the sliced red onion with salt, sugar, and vinegar in a bowl. Toss to coat and set aside for at least 1 hour until softened. If short on time, finely slice the onion for faster pickling.
4. Step 4: Place the kale in a large bowl, drizzle with olive oil, and sprinkle with salt. Massage the oil into the kale leaves using your fingers until evenly coated. Set aside for 30 minutes or until softened.
5. Step 5: Segment the grapefruit or orange over a bowl to catch the juice. After segmenting, squeeze any remaining juice from the membrane into the bowl.
6. Step 6: Pour the collected citrus juices into the remaining Yoghurt Ranch Dressing and mix well. The dressing will become thinner and more pourable.
7. Step 7: Heat oil in a skillet over high heat. Add the marinated chicken and cook for 2 minutes on each side until nicely charred. Remove from heat, loosely cover with foil, and rest for 3 minutes before slicing thinly.
8. Step 8: In the bowl with softened kale, add lettuce, fennel, and sliced chicken. Spoon most of the dressing over and toss gently to coat everything evenly. Transfer to a serving bowl.
9. Step 9: Scatter grapefruit segments, pickled onion (without the liquid), snow pea sprouts if using, and sprinkle shredded parmesan on top. Drizzle with the remaining dressing to taste and serve immediately.

Tips & Variations

• For a quicker meal, use pre-cooked rotisserie chicken instead of fresh chicken breasts.
• Try swapping kale for baby spinach or mixed greens if you prefer a milder taste.
• Add toasted nuts like walnuts or almonds for extra crunch and flavor.

Storage

Store leftover salad and dressing separately in airtight containers in the refrigerator for up to 2 days. Reheat the chicken gently if desired, but for best texture, serve cold or at room temperature. The kale and pickled onions keep their texture well when stored properly.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dressing in advance?

Yes, the Yoghurt Ranch Dressing can be made up to 2 days ahead and stored in the fridge. Just mix in the fresh citrus juice right before serving for the best flavor.

What can I substitute for kale?

If you don’t like kale or can’t find it, baby spinach, arugula, or mixed salad greens work well as alternatives.

San Francisco Chicken Salad with Yoghurt Ranch Dressing Recipe

Print Recipe

★★★★★

4.7 from 315 reviews

This San Fran Chicken Salad with Yoghurt Ranch Dressing is a vibrant and healthy salad featuring tender marinated chicken breast, massaged kale, crisp lettuce, zesty pickled onions, fresh citrus segments, shaved fennel, and a savory yoghurt-based ranch dressing. The combination of textures and flavors makes it perfect for a nutritious lunch or light dinner.

• Author: Daniel
• Prep Time: 20 minutes
• Cook Time: 6 minutes
• Total Time: 1 hour 26 minutes (including marinating and pickling time)
• Yield: 2 servings 1x
• Category: Salad
• Method: Stovetop
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

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 & Cooking

• 200 – 250 g / 7 – 8 oz chicken breast, halved horizontally
• 1/4 cup of Yoghurt Ranch Dressing (from above)
• 1 tbsp lemon juice
• 1 small garlic clove, minced
• 1/2 – 1 tbsp 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 & Toppings

• 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

1. Prepare Yoghurt Ranch Dressing: In a bowl, combine the 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 the olive oil and lemon juice to taste until you achieve the desired creamy dressing consistency.
2. Marinate the Chicken: Transfer 1/4 cup of the prepared Yoghurt Ranch Dressing into a separate bowl with the chicken breast halves. Add lemon juice and minced garlic, then toss everything to coat evenly. Allow the chicken to marinate for at least 1 hour or up to 24 hours for maximum flavor.
3. Pickle the Onion: In another bowl, place the finely sliced red onion and add salt, white sugar, and vinegar. Toss well to combine and set aside for at least 1 hour or until the onion softens. For a quicker pickle, ensure the onion is sliced very thinly.
4. Massage the Kale: Place the torn kale into a large bowl. Drizzle with extra virgin olive oil and sprinkle a pinch of salt. Using your fingers, massage the oil and salt into the kale leaves thoroughly until they soften somewhat, about 30 minutes.
5. Segment the Citrus: Carefully segment the grapefruit or orange over a bowl to catch all the juices. After segmenting, squeeze any remaining juice out of the membranes to add to the bowl. Reserve the juice for the dressing.
6. Enrich the Dressing: Pour the collected citrus juices into the remaining Yoghurt Ranch Dressing and mix well. This will thin the dressing to a more pourable consistency suitable for coating the salad.
7. Cook the Chicken: Heat oil in a skillet over high heat. Add the marinated chicken breasts and cook for about 2 minutes on each side until charred and cooked through. Transfer the chicken to a plate, cover loosely with foil, and let it rest for 3 minutes. Slice the chicken thinly once rested.
8. Assemble the Salad: To the bowl with massaged kale, add the torn lettuce, shaved fennel, and sliced chicken. Spoon over most of the dressing to lightly coat all the ingredients, then toss well to combine. Transfer the mixed salad into a serving bowl.
9. Finish and Serve: Scatter the citrus segments and drained pickled onions (without the liquid) over the top. Add a handful of snow pea sprouts if using and sprinkle the shredded parmesan cheese. Drizzle any remaining dressing over the salad to taste and serve immediately.

Notes

• Note 1: The dried herbs and spices used in the dressing are key to achieving authentic ranch flavor; adjust quantities to suit your taste.
• Note 2: Massaging kale softens its tough texture and makes it more enjoyable in salads.
• For faster pickling of onions, slice them as thinly as possible to speed up softening.
• Use full-fat Greek yoghurt for a creamier and richer dressing; low-fat versions can be used but will alter the texture.
• Resting the chicken after cooking helps retain its juices and improves tenderness.

Keywords: San Fran Chicken Salad, yoghurt ranch dressing, kale salad, pickled onions, citrus salad, healthy chicken salad, massaged kale, parmesan salad