Categories: Salad
Ingredients
- Yogurt Ranch Dressing:
- 1 cup Greek yogurt, 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:
- 7 - 8 oz chicken breast, halved horizontally
- 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
- Marinated Kale:
- 3 cups kale, torn into bite size pieces
- 1 - 2 tsp extra virgin olive oil
- Pinch of salt
- Salad:
- 1 grapefruit or orange
- 4 cups cos lettuce, romaine or other crispy lettuce, torn or cut into bite size pieces
- 1/2 fennel, shaved (1/5" thickness) or finely sliced
- Handful snow pea sprouts, optional
- 1/4 cup shredded parmesan
Directions
- Mix the Yoghurt Ranch Dressing ingredients in a bowl. Adjust olive oil + lemon juice to taste.
- Chicken Marinade: Transfer 1/4 cup 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!