Ingredients

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

200 – 250 g (7 – 8 oz) chicken breast, halved horizontally

1 tbsp lemon juice

1 small garlic clove, minced (for marinade)

1/2 – 1 tbsp oil, for cooking

1/2 red onion, halved then finely sliced

1/2 tsp salt (for pickled onion)

1 tsp white sugar (for pickled onion)

1/2 cup white wine vinegar or cider vinegar

3 cups kale, torn into bite size pieces

1 – 2 tsp extra virgin olive oil (for kale)

Pinch of salt (for kale)

1 grapefruit or orange

4 cups cos lettuce, romaine or other crispy lettuce, torn or cut into bite size pieces

1/2 fennel, shaved or finely sliced

Handful snow pea sprouts (optional)

1/4 cup shredded parmesan

Instructions

Step 1: In a bowl, mix Greek yoghurt, olive oil, minced garlic, dried dill, parsley, chives, onion powder, garlic powder, salt, black pepper, white sugar, and a squeeze of lemon juice. Adjust olive oil and lemon juice to taste to create the Yoghurt Ranch Dressing.

Step 2: For the chicken marinade, transfer 1/4 cup of the prepared dressing into a separate bowl. Add the chicken breast, lemon juice, and minced garlic, then toss to coat. Marinate for at least 1 hour or up to 24 hours in the refrigerator.

Step 3: Place the thinly sliced red onion in a bowl and add salt, sugar, and vinegar. Toss to coat and set aside for at least 1 hour or until the onion softens. For a quicker pickle, ensure the onion is sliced finely.

Step 4: Massage the torn kale with extra virgin olive oil and a pinch of salt in a large bowl. Use your fingers to ensure every leaf is coated. Let it sit for 30 minutes or until softened.

Step 5: Segment the grapefruit or orange over a bowl to catch the juice. Extract all the juice from the membranes after segmenting and add the juices to the remaining dressing. Stir well to thin the dressing to a pourable consistency.

Step 6: Heat oil in a skillet over high heat. Add the marinated chicken and cook for 2 minutes on each side until nicely charred. Remove from heat, cover loosely with foil, and let rest for 3 minutes. Then slice thinly.

Step 7: In the bowl with kale, add the torn lettuce, shaved fennel, and sliced chicken. Pour most of the dressing over and toss everything together gently but thoroughly to coat.

Step 8: Transfer the salad into a serving bowl. Scatter grapefruit segments, pickled onion slices (without the pickling liquid), snow pea sprouts if using, and sprinkle shredded parmesan on top. Drizzle with remaining dressing to taste and serve immediately.

Tips & Variations

Use full-fat Greek yoghurt for a creamier dressing and richer flavor.

If you can’t find snow pea sprouts, microgreens or fresh herbs like basil or cilantro work well as a fresh garnish.

Try swapping grapefruit for blood orange or adding avocado slices for extra creaminess.

Marinate the chicken overnight for more intense flavor and tenderness.

Massage the kale well to ensure it loses its bitterness and becomes tender but still retains some crunch.

Storage

Store leftover salad components separately if possible—refrigerate chicken, dressing, and pickled onions in airtight containers for up to 3 days. Kale salad is best assembled fresh. Reheat chicken gently in a skillet or microwave before adding to the salad. Avoid storing with lettuce or avocado to prevent sogginess.

FAQs

Can I use a different protein instead of chicken?

Yes, grilled shrimp, turkey breast, or tofu can be great alternatives for this salad. Adjust cooking times accordingly.