San Francisco Chicken Salad with Yogurt Ranch Dressing Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- Enhance Dressing: Pour the collected citrus juice into the remaining Yoghurt Ranch Dressing and mix well, achieving a smoother, more pourable dressing consistency.
- 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.
- 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.
- 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
