San Fran Chicken Salad with Yoghurt Ranch Dressing

Name: Salad Ayam San Fran dengan Saus Peternakan Yoghurt
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Yield: 2 porsi
Cuisine: Indonesian
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 (Note 1); 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 (Note 2); 1 - 2 tsp extra virgin olive oil; Pinch of salt; 1 g rapefruit 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

Inspired by Souvla, a popular restaurant in San Francisco, this is one of the best chicken salads I've ever had. Yes there are lots of components - but it is worth it! Yoghurt is a terrific marinade for chicken - tenderises, adds juiciness and infuses with flavour. It's satisfying, filling, fresh, g

⏱️ 35 min 🔪 Prep: 30 min 🔥 Cook: 5 min 📊 Medium ⭐ 4.9 (13) 👁️ 2 views

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Salad Ayam San Fran dengan Saus Peternakan Yoghurt

Foto: RecipeTin Eats

Ingredients

2 servings

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 (Note 1)
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 (Note 2)
1 - 2 tsp extra virgin olive oil
Pinch of salt
1 g rapefruit 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

Steps

Mix the Yoghurt Ranch Dressing ingredients in a bowl. Adjust olive oil + lemon juice to taste.
Chicken Marinade: Transfer 1/4 cup of Yoghurt Ranch Dressing into a bowl with the chicken. Add lemon juice and garlic. Toss to coat, marinate for 1 hr - 24 hours.
Place Pickled Onion ingredients in a bowl, toss to coat. Set aside for 1 hour+ or until onion is softened (if in a rush, make sure the onion is finely sliced = faster pickle).
Place kale in a large bowl, drizzle with oil then sprinkle with salt. Use your fingers to massage the oil onto the leaves - you want to ensure every part of the kale is coated in oil. Set aside for 30 minutes or until kale is softened.
Segment the grapefruit or orange - watch the video. Do this over a bowl to catch juices. Squeeze all remaining juice out of the membrane after segmenting.
Pour juices into the Dressing. Mix - it should now be more of a Dressing consistency.
Cook Chicken: Heat oil in a skillet over high heat. Add chicken and cook for 2 minutes on each side, until nicely charred. Transfer onto plate, cover loosely with foil and rest for 3 minutes. Slice thinly.
Assemble Salad: Add lettuce, fennel and chicken into the kale bowl. Spoon over most of the dressing to coat everything lightly, then toss well. Transfer into a serving bowl.
Scatter over grapefruit, onion (not the liquid), top with a handful of snow pea sprouts, sprinkle over parmesan. Drizzle over remaining dressing to taste. Serve!