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San Fran Chicken Salad with Yoghurt Ranch Dressing

Name: San Fran Chicken Salad with Yoghurt Ranch Dressing
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 (Note 1); 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 (Note 2); 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

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Total Time

35 minutes

Prep Time

30 minutes

Cook Time

5 minutes

Rating

(13)

Ingredients

2 servings

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 (Note 1)
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 (Note 2)
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

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Preparation

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Step 1

Mix the Yoghurt Ranch Dressing ingredients in a bowl. Adjust olive oil + lemon juice to taste.

Step 2

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.

Step 3

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).

Step 4

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.

Step 5

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.

Step 6

Pour juices into the Dressing. Mix - it should now be more of a Dressing consistency.

Step 7

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.

Step 8

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.

Step 9

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!