San Fran Chicken Salad with Yoghurt Ranch Dressing

Inspired by San Francisco’s iconic Souvla restaurant, this vibrant chicken salad is a showstopper, blending tender, yogurt-marinated chicken with crisp greens, tangy pickled onions, and juicy citrus segments. The creamy, herb-packed yogurt ranch dressing ties it all together, while marinated kale and shaved fennel add texture and depth. Perfect as a hearty main or a stunning dish to impress guests, this salad is fresh, satisfying, and full of flavor.

Instructions

1. 1

   Prepare the yogurt ranch dressing by mixing Greek yogurt, olive oil, minced garlic, dried dill, parsley, chives, onion powder, garlic powder, salt, black pepper, white sugar, and a squeeze of lemon juice in a bowl. Adjust oil and lemon juice to achieve desired consistency and taste.

2. 2

   For the chicken marinade, transfer 1/4 cup of the yogurt ranch dressing to a separate bowl. Add lemon juice and minced garlic, then coat the chicken breast halves. Marinate for 1 to 24 hours in the refrigerator.

3. 3

   Make the pickled onions by tossing finely sliced red onion with salt, sugar, and white wine vinegar in a bowl. Let sit for at least 1 hour until softened, or longer for a milder flavor. For faster pickling, ensure onions are very thinly sliced.

4. 4

   Place kale in a large bowl, drizzle with olive oil, and sprinkle with a pinch of salt. Massage the oil into the leaves with your fingers for 1–2 minutes to coat evenly. Let sit for 30 minutes to soften.

5. 5

   Segment the grapefruit or orange over a bowl to catch the juices, squeezing the remaining membrane to extract all juice. Add these juices to the yogurt ranch dressing and stir to adjust consistency.

6. 6

   Heat olive oil in a skillet over high heat. Cook marinated chicken for 2 minutes per side until nicely charred and cooked through. Transfer to a plate, cover loosely with foil, and rest for 3 minutes. Slice thinly.

7. 7

   In the kale bowl, combine lettuce, shaved fennel, and sliced chicken. Add most of the yogurt ranch dressing and toss gently to coat.

8. 8

   Transfer the salad to a serving bowl. Top with grapefruit or orange segments, pickled onions (drained), snow pea sprouts (if using), and shredded parmesan. Drizzle with remaining dressing to taste and serve immediately.

Recipe Notes

• Herbs – Dried herbs work well for convenience, but fresh herbs can be used for a brighter flavor. Use 3/4 tsp of each fresh herb (dill, parsley, chives) if substituting for dried.

• Chicken – Halving the chicken breast horizontally ensures quick, even cooking. Marinating with yogurt tenderizes the meat, keeping it juicy. Marinate for at least 1 hour for flavor, or up to 24 hours for maximum tenderness.

• Kale – Remove tough stems and tear leaves into bite-size pieces. Massaging with oil softens the kale, making it more palatable for raw salads. Measure by lightly packing into cups.

• Pickled onions – For faster pickling, slice onions as thinly as possible. They can be made ahead and stored in the fridge for up to 1 week in the pickling liquid.

• Citrus – Grapefruit adds a tangy, slightly bitter note, while orange offers sweeter flavor. Segment carefully to avoid pith, and reserve all juices to enhance the dressing.

• Serving size – This recipe serves 2 as a generous main or 3 as a lighter meal with a side like a dinner roll. Nutrition is calculated for 2 servings using full-fat Greek yogurt.

• Storage – Assemble the salad components (pickled onions, dressing, marinated kale, cooked chicken) separately and store in airtight containers in the fridge for up to 2 days. Combine just before serving to maintain freshness. Pickled onions keep for up to 1 week.

• Make-ahead – Marinate chicken and prepare pickled onions and dressing up to 24 hours in advance. Massage kale up to 2 hours before serving to keep it crisp. Assemble the salad just before serving for the best texture.