San Francisco Chicken Salad with Yoghurt Ranch Dressing Recipe

Introduction

This San Fran Chicken Salad with Yoghurt Ranch Dressing is a fresh and vibrant dish perfect for a light lunch or dinner. Featuring tender marinated chicken, crisp kale, and tangy pickled onions, it’s a satisfying meal full of flavor and texture.

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
• 1/2 – 1 tbsp oil, for cooking
• 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
• 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 thickness) or finely sliced
• Handful snow pea sprouts, optional
• 1/4 cup shredded parmesan

Instructions

1. Step 1: Mix the yoghurt ranch dressing ingredients—Greek yoghurt, olive oil, garlic, dried herbs, spices, sugar, and lemon juice—in a bowl. Adjust olive oil and lemon juice to taste.
2. Step 2: For the chicken marinade, transfer 1/4 cup of the yoghurt ranch dressing to a separate bowl. Add the chicken, lemon juice, and minced garlic. Toss to coat and marinate for 1 hour up to 24 hours in the fridge.
3. Step 3: Place the finely sliced red onion in a bowl with salt, sugar, and vinegar. Toss to coat and set aside for at least 1 hour to soften. For a quicker pickle, slice the onion very thinly.
4. Step 4: Put the torn kale in a large bowl. Drizzle with olive oil and sprinkle with salt. Massage the oil and salt into the kale with your fingers until the leaves soften. Set aside for about 30 minutes.
5. Step 5: Segment the grapefruit or orange over a bowl to catch the juices. After removing the segments, squeeze the remaining juice from the membranes into the bowl.
6. Step 6: Pour the collected citrus juice into the remaining yoghurt ranch dressing and mix well; this will thin the dressing to a pourable consistency.
7. Step 7: Heat oil in a skillet over high heat. Cook the marinated chicken for about 2 minutes per side until charred and cooked through. Transfer to a plate, cover loosely with foil, and rest for 3 minutes. Slice thinly.
8. Step 8: In the kale bowl, add the lettuce, shaved fennel, and sliced chicken. Spoon most of the dressing over and toss gently to coat everything evenly. Transfer to a serving bowl.
9. Step 9: Scatter the citrus segments, pickled onion (drain excess liquid), and snow pea sprouts on top. Sprinkle with shredded parmesan and drizzle remaining dressing over the salad before serving.

Tips & Variations

• For a dairy-free version, try substituting the Greek yoghurt with a coconut or almond-based yoghurt alternative.
• Use leftover rotisserie chicken to make this salad even quicker to prepare.
• If you prefer a spicier kick, add a pinch of cayenne pepper or some chopped jalapeño to the dressing.
• Massaging the kale is key to softening it and making the salad more enjoyable; don’t skip this step.

Storage

Store leftover salad and dressing separately in airtight containers in the refrigerator for up to 2 days. Reheat the chicken gently if desired. To keep the salad crisp, add citrus segments and dressing just before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other greens instead of kale?

Yes, you can substitute kale with spinach, arugula, or mixed salad greens for a different texture and flavor.

How long can I marinate the chicken?

The chicken can marinate from 1 hour up to 24 hours in the refrigerator. Longer marinating allows more flavor absorption and tenderizing.

San Francisco Chicken Salad with Yoghurt Ranch Dressing Recipe

Print Recipe

★★★★★

4.4 from 362 reviews

A vibrant and healthy San Fran Chicken Salad featuring tender pan-seared chicken breast, massaged kale, crisp lettuce, pickled onions, fresh citrus segments, and a creamy yoghurt ranch dressing enhanced with fresh herbs and zesty lemon juice.

• Author: Lena
• Prep Time: 20 minutes
• Cook Time: 6 minutes
• Total Time: 1 hour 30 minutes (including marinating and pickling time)
• Yield: 2 servings 1x
• Category: Salad
• Method: Frying
• 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 dried dill
• 1/4 tsp dried parsley
• 1/4 tsp dried chives
• 1/4 tsp onion powder
• 1/4 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp white sugar
• Squeeze of lemon juice, to taste

Chicken Marinade

• 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 Toppings

• 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. Make the Yoghurt Ranch Dressing: Combine 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 in a bowl. Mix well and adjust olive oil and lemon juice to your taste preference.
2. Marinate the Chicken: Take 1/4 cup of the prepared yoghurt ranch dressing and place it in a separate bowl with the halved chicken breasts. Add lemon juice and garlic to the chicken. Toss to coat thoroughly and let it marinate for at least 1 hour, and up to 24 hours, in the fridge.
3. Prepare the Pickled Onion: In a bowl, combine finely sliced red onion with salt, sugar, and vinegar. Toss until the onion is fully coated. Set aside for at least an hour, or until the onion softens. For quicker pickling, ensure the onion is sliced very finely.
4. Massage the Kale: Place the torn kale leaves in a large bowl. Drizzle with olive oil and sprinkle a pinch of salt. Using your fingers, massage the oil thoroughly into the kale leaves until they soften. Set aside for about 30 minutes.
5. Segment the Citrus: Carefully segment the grapefruit or orange over a bowl to catch all juices. Extract every bit of juice from the membranes after segmenting. Add this juice to the remaining dressing to achieve a perfect dressing consistency and mix well.
6. Cook the Chicken: Heat oil in a skillet over high heat. Add the marinated chicken breasts and sear for 2 minutes on each side until nicely charred. Transfer the chicken to a plate, cover loosely with foil, and let it rest for 3 minutes. Slice the chicken thinly afterwards.
7. Assemble the Salad: To the massaged kale bowl, add the torn lettuce, shaved fennel, and sliced chicken. Pour most of the citrus-infused yoghurt ranch dressing over the salad and toss lightly to coat everything evenly. Transfer the mixture into a serving bowl.
8. Add Final Toppings: Scatter grapefruit or orange segments over the salad and add the pickled onions (avoiding the liquid). Top with a handful of snow pea sprouts if using, and sprinkle with shredded parmesan cheese. Drizzle with any remaining dressing to taste.

Notes

• Note 1: The blend of dried herbs and spices in the dressing brings out a balanced fresh ranch flavor without overpowering the salad.
• Note 2: Massaging kale softens its tough leaves and reduces bitterness, making it more tender and pleasant to eat.
• To speed up pickling onions, slice them as thinly as possible.
• Resting the chicken after cooking helps retain its juices for tender slices.
• Use freshly segmented citrus for the best flavor and dressing texture.

Keywords: San Fran chicken salad, yoghurt ranch dressing, kale salad, citrus chicken salad, healthy chicken salad, pan-seared chicken salad