San Fran Chicken Salad with Yoghurt Ranch Dressing

Prepare the Salad

1. 1

   Step 1: Mix the yoghurt ranch dressing ingredients in a bowl. Adjust the olive oil and lemon juice to taste.

   
2. 2

   Step 2: Transfer 1/4 cup of the yoghurt ranch dressing to a bowl with the chicken. Add the lemon juice and garlic, then toss to coat. Marinate for 1 to 24 hours.

3. 3

   Step 3: Put the pickled onion ingredients in a bowl and toss to coat. Set aside for at least 1 hour, or until the onion softens. For a quicker pickle, slice the onion finely.

4. 4

   Step 4: Put the kale in a large bowl. Drizzle with oil and sprinkle with salt. Use your fingers to massage the oil over the leaves so every part is coated. Set aside for 30 minutes, or until softened.

   
5. 5

   Step 5: Segment the grapefruit or orange over a bowl to catch the juices. After segmenting, squeeze all the remaining juice from the membrane.

   
6. 6

   Step 6: Pour the citrus juices into the dressing and mix until it reaches a dressing consistency.

7. 7

   Step 7: Heat the oil in a skillet over high heat. Add the chicken and cook for 2 minutes on each side, until nicely charred. Transfer to a plate, cover loosely with foil and rest for 3 minutes. Slice thinly.

8. 8

   Step 8: Add the lettuce, fennel and chicken to the bowl of kale. Spoon over most of the dressing, lightly coating everything, then toss well. Transfer to a serving bowl.

   
9. 9

   Step 9: Scatter the grapefruit and onion over the salad, leaving the pickling liquid behind. Top with a handful of snow pea sprouts and sprinkle with parmesan. Drizzle with the remaining dressing to taste and serve.