San Francisco Chicken Salad with Yogurt Ranch

Name: San Francisco Chicken Salad with Yogurt Ranch
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Yield: 2
Ingredients: 250 g chicken breast, halved horizontally; 1 cup Greek yogurt, preferably full fat; 2 tbsp extra-virgin olive oil; 2 clove garlic clove, minced; 2 tsp dried dill, parsley, chives, onion powder, garlic powder mix; 1 tsp white sugar; 2 tbsp lemon juice; 0.5 piece red onion, finely sliced; 0.5 cup white wine vinegar; 3 cup kale, torn into bite size pieces; 4 cup cos lettuce, torn into bite size pieces; 0.5 bulb fennel, shaved or finely sliced; 1 piece grapefruit or orange; 0.25 cup shredded parmesan; 1 handful snow pea sprouts; 1 tsp salt; 0.5 tsp black pepper

A vibrant, California-inspired salad featuring tender marinated chicken, massaged kale, and a zesty citrus-infused yogurt ranch dressing. This high-protein meal is refreshing, healthy, and perfect for a light dinner or gourmet lunch.

Servings2 Portions

Prep Time30 Mins

Cook Time5 Mins

Difficulty

Intermediate

Ingredients

chicken breast, halved horizontally
250 g
Greek yogurt, preferably full fat
1 cup
extra-virgin olive oil
2 tbsp
garlic clove, minced
2 clove
dried dill, parsley, chives, onion powder, garlic powder mix
2 tsp
white sugar
1 tsp
lemon juice
2 tbsp
red onion, finely sliced
0.5 piece
white wine vinegar
0.5 cup
kale, torn into bite size pieces
3 cup
cos lettuce, torn into bite size pieces
4 cup
fennel, shaved or finely sliced
0.5 bulb
grapefruit or orange
1 piece
shredded parmesan
0.3 cup
snow pea sprouts
1 handful
salt
1 tsp
black pepper
0.5 tsp

Step-by-Step Instructions

In a medium bowl, whisk together the Greek yogurt, olive oil, minced garlic, dried herbs (dill, parsley, chives), onion powder, garlic powder, sugar, and lemon juice to create the ranch base. Adjust the olive oil and lemon juice to reach your preferred taste.

Prepare the chicken marinade by transferring 1/4 cup of the prepared dressing into a separate bowl. Add the chicken breast halves along with an extra tablespoon of lemon juice and garlic. Toss to coat thoroughly and marinate in the refrigerator for at least 1 hour, or up to 24 hours for best flavor.

Make the pickled onions by combining the sliced red onion with vinegar, salt, and a pinch of sugar in a small bowl. Let them sit for at least 1 hour until softened. If you are short on time, slice the onions very thinly to speed up the pickling process.

Place the torn kale in a large salad bowl. Drizzle with extra-virgin olive oil and a pinch of salt. Use your fingers to firmly massage the oil into the leaves for about 2-3 minutes; this breaks down the tough fibers and removes bitterness. Set aside for 30 minutes.