San Francisco Chicken Salad with Yoghurt Ranch Dressing Recipe

Introduction

San Fran Chicken Salad with Yoghurt Ranch Dressing is a fresh and vibrant dish perfect for a light lunch or dinner. Packed with tender chicken, tangy pickled onions, and a creamy homemade ranch, it’s a refreshing twist on a classic salad. This recipe balances zesty citrus flavors with hearty kale and crunchy lettuce for a satisfying meal.

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 (for marinade)
• 1/2 – 1 tbsp oil, for cooking
• 1/2 red onion, halved then finely sliced
• 1/2 tsp salt (for pickling)
• 1 tsp white sugar (for pickling)
• 1/2 cup white wine vinegar or cider vinegar
• 3 cups kale, torn into bite size pieces
• 1 – 2 tsp extra virgin olive oil (for kale)
• Pinch of salt (for kale)
• 1 grapefruit or orange
• 4 cups cos lettuce, romaine, or other crispy lettuce, torn or cut into bite size pieces
• 1/2 fennel, shaved or finely sliced
• Handful snow pea sprouts (optional)
• 1/4 cup shredded parmesan

Instructions

1. Step 1: In a bowl, combine the Greek yoghurt, olive oil, minced garlic, dried herbs, onion powder, garlic powder, salt, black pepper, white sugar, and a squeeze of lemon juice. Adjust olive oil and lemon juice to taste to create the Yoghurt Ranch Dressing.
2. Step 2: Transfer 1/4 cup of the dressing into a separate bowl with the chicken breast. Add 1 tbsp lemon juice and minced garlic, then toss to coat. Marinate for 1 hour up to 24 hours in the refrigerator.
3. Step 3: In another bowl, combine the sliced red onion with salt, sugar, and vinegar to create quick pickled onions. Toss to coat and set aside for at least 1 hour until the onion softens. For a faster pickle, slice the onion very thinly.
4. Step 4: Place kale in a large bowl. Drizzle with olive oil and sprinkle with a pinch of salt. Massage the oil and salt into the kale with your fingers until the leaves soften, about 30 minutes.
5. Step 5: Segment the grapefruit or orange over a bowl to catch the juice. Squeeze all remaining juice from the membrane after segmenting.
6. Step 6: Pour the collected citrus juices into the remaining Yoghurt Ranch Dressing and mix well. This will thin the dressing to a perfect consistency.
7. Step 7: Heat oil in a skillet over high heat. Add marinated chicken and cook for 2 minutes on each side, until nicely charred. Remove chicken, cover loosely with foil, and let rest for 3 minutes. Slice thinly.
8. Step 8: In the bowl with kale, add the torn lettuce, shaved fennel, and sliced chicken. Spoon over most of the dressing and toss to coat everything lightly. Transfer to a serving bowl.
9. Step 9: Scatter grapefruit segments and pickled onions (without the pickling liquid) over the salad. Top with snow pea sprouts if using, then sprinkle shredded parmesan. Drizzle with remaining dressing to taste and serve immediately.

Tips & Variations

• To speed up pickling, slice onions as thinly as possible so they soften quicker.
• Try swapping the kale for spinach or arugula if you prefer a milder green.
• Use leftover cooked chicken or rotisserie chicken for a quicker meal.
• Add toasted nuts like almonds or walnuts for extra crunch and flavor.

Storage

Store leftover salad and dressing separately in airtight containers in the refrigerator for up to 2 days. Keep the chicken and salad chilled, and stir the dressing before serving again. Reheat chicken gently if preferred, but the salad is best enjoyed fresh to maintain crispness and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use plain yoghurt instead of Greek yoghurt?

Greek yoghurt is preferred for its thickness and creaminess, but plain yoghurt can be used. To thicken, strain plain yoghurt through a cheesecloth for an hour to remove excess whey.

How do I know when the chicken is cooked through?

The chicken should be cooked until it reaches an internal temperature of 165°F (74°C) and is no longer pink in the center. Cooking for about 2 minutes per side on medium-high heat should suffice for thin chicken breasts.