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San Francisco Chicken Salad with Yoghurt Ranch Dressing Recipe

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★★★★★

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.

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 & 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

Find it online: https://thehungrymason.com/san-francisco-chicken-salad-with-yoghurt-ranch-dressing-recipe/