San Francisco Chicken Salad with Yogurt 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. It combines tender marinated chicken, tangy pickled onions, and juicy citrus segments with a creamy homemade dressing for a delightful burst of flavors.

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 (for chicken marinade)
• 1 small garlic clove, minced (for chicken marinade)
• 1/2 – 1 tbsp oil, for cooking
• 1/2 red onion, halved then finely sliced
• 1/2 tsp salt (for pickled onion)
• 1 tsp white sugar (for pickled onion)
• 1/2 cup white wine vinegar or cider vinegar
• 3 cups kale, torn into bite sized 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 (about 0.5 mm thick)
• Handful snow pea sprouts, optional
• 1/4 cup shredded parmesan

Instructions

1. Step 1: In a bowl, mix the Greek yoghurt, olive oil, minced garlic, dried herbs (dill, parsley, chives), onion powder, garlic powder, salt, black pepper, white sugar, and a squeeze of lemon juice to make the Yoghurt Ranch Dressing. Adjust olive oil and lemon juice to taste.
2. Step 2: For the chicken marinade, transfer 1/4 cup of the Yoghurt Ranch Dressing into a separate bowl. Add lemon juice and minced garlic, then toss the halved chicken breasts to coat. Marinate in the refrigerator for at least 1 hour, up to 24 hours.
3. Step 3: Toss the finely sliced red onion with the salt, sugar, and vinegar in a bowl to make pickled onions. Set aside for at least 1 hour, or until softened. If you’re short on time, slice the onion very thinly to speed up the pickling.
4. Step 4: Place the torn kale in a large bowl. Drizzle with extra virgin olive oil and sprinkle with a pinch of salt. Massage the oil and salt into the kale leaves using your fingers until the leaves soften, about 30 minutes.
5. Step 5: Segment the grapefruit or orange by cutting away the peel and pith, then carefully cutting out the individual segments over a bowl to catch the juice. Squeeze any remaining juice from the membranes into the bowl as well.
6. Step 6: Add the grapefruit or orange juice to the remaining Yoghurt Ranch Dressing and mix well. The dressing should become thinner and more pourable.
7. Step 7: Heat oil in a skillet over high heat. Cook the marinated chicken breasts for about 2 minutes on each side until nicely charred. Remove from heat, cover loosely with foil, and let rest for 3 minutes. Then slice thinly.
8. Step 8: In the large bowl with the massaged kale, add the torn lettuce, shaved fennel, and sliced chicken. Pour most of the dressing over and toss gently to coat everything evenly. Transfer the mixture into a serving bowl.
9. Step 9: Scatter the grapefruit or orange segments and pickled onions (drain the liquid) over the salad. Top with a handful of snow pea sprouts if using and sprinkle with shredded parmesan. Drizzle any remaining dressing over the top to taste and serve immediately.

Tips & Variations

• Use a sharp knife or citrus segmenting knife to easily remove membranes and get clean fruit segments.
• Swap kale for baby spinach or mixed greens if you prefer a milder salad base.
• For extra crunch, add toasted walnuts or pecans.
• If you don’t have fresh herbs for the dressing, a teaspoon of dried mixed Italian herbs works well.
• You can grill the chicken instead of pan-frying for a smokier flavor.

Storage

Store leftover salad components separately for best results: keep the chicken and dressing in airtight containers in the fridge for up to 3 days. Kale salad can be stored massaged but may become soggy; add citrus and pickled onions fresh before serving. Reheat chicken gently or enjoy cold.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular yoghurt instead of Greek yoghurt?

Greek yoghurt is thicker and creamier, which helps the dressing hold together. You can use regular yoghurt, but the dressing may be thinner. Straining regular yoghurt through a cheesecloth can help thicken it.

How long should I marinate the chicken for best flavor?

Marinating for at least 1 hour allows the flavors to infuse well, but you can marinate the chicken up to 24 hours in the refrigerator for even more tender and flavorful results.

San Francisco Chicken Salad with Yogurt Ranch Dressing Recipe

Print Recipe

★★★★★

4.5 from 138 reviews

This refreshing San Fran Chicken Salad features tender, marinated chicken breast served over a bed of massaged kale and crispy lettuce, complemented by tangy pickled red onions, juicy citrus segments, shaved fennel, and a creamy Yoghurt Ranch Dressing infused with fresh herbs. It’s a vibrant, healthy meal perfect for lunch or light dinner.

• Author: Maya
• Prep Time: 20 minutes
• Cook Time: 8 minutes
• Total Time: 1 hour 30 minutes (including 1 hour marinating and resting time)
• Yield: 2 servings 1x
• Category: Salad
• Method: Stovetop
• Cuisine: American
• Diet: Low Fat

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 EACH dried dill, parsley, chives, onion powder, garlic powder, salt, 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 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 and Garnishes

• 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 Greek yoghurt, olive oil, minced garlic, dried herbs (dill, parsley, chives), onion powder, garlic powder, salt, pepper, white sugar, and a squeeze of lemon juice. Mix well and adjust olive oil and lemon juice to your preferred taste and consistency.
2. Marinate Chicken: Transfer 1/4 cup of the prepared Yoghurt Ranch Dressing into a separate bowl along with the chicken breast halves. Add lemon juice and minced garlic, then toss to coat the chicken evenly. Cover and marinate in the refrigerator for at least 1 hour, up to 24 hours for maximum flavor.
3. Pickle Onion: In a bowl, combine finely sliced red onion, salt, white sugar, and vinegar. Toss well to coat and set aside for at least 1 hour or until the onions soften. If short on time, ensure onions are finely sliced for faster pickling.
4. Massage Kale: Place torn kale in a large bowl, drizzle with extra virgin olive oil and sprinkle a pinch of salt. Using your fingers, massage the kale leaves thoroughly to coat and soften them. Set aside for 30 minutes until the kale becomes tender.
5. Segment Citrus: Carefully segment the grapefruit or orange over a bowl to catch all the juice. After segmenting, squeeze any remaining juice out of the membranes into the bowl.
6. Enhance Dressing: Pour the collected citrus juice into the remaining Yoghurt Ranch Dressing and mix well, achieving a smoother, more pourable dressing consistency.
7. Cook Chicken: Heat oil in a skillet over high heat. Add the marinated chicken breasts and cook for 2 minutes on each side until they are nicely charred. Transfer chicken to a plate, cover loosely with foil, and let rest for 3 minutes. Slice thinly once rested.
8. Assemble Salad: In the bowl with massaged kale, add the torn lettuce, shaved fennel, and sliced chicken. Spoon over most of the dressing and toss everything to coat lightly and evenly. Transfer the mixture into a serving bowl.
9. Finish and Serve: Scatter the segmented grapefruit or orange and pickled onions over the salad (drain the liquid). Top with a handful of snow pea sprouts if using, sprinkle the shredded parmesan on top, and drizzle remaining dressing over the salad as desired. Serve immediately.

Notes

• Marinate the chicken for longer (up to 24 hours) for deeper flavor and tenderness.
• Massaging kale with oil and salt helps to soften its tough texture, making it more enjoyable in salads.
• Fine slicing the onion accelerates the pickling process, ideal if time is limited.
• You can substitute parmesan with a vegan cheese or omit for a dairy-free version.
• Snow pea sprouts are optional but add a fresh crunch and visual appeal.
• Full fat Greek yoghurt provides creaminess and richness to the dressing, but low-fat can be used as a substitute.

Keywords: San Francisco Chicken Salad, Yoghurt Ranch Dressing, Kale Salad, Citrus Salad, Pickled Onion, Healthy Chicken Salad